Appetizers (Shrimp Shooters With Avocado Remoulade)

By chefbobby

Ingredients

• 2 avocados,peeled and seeded
• 3/4 Cup mayonnaise
• 2 garlic cloves,pressed
• 2 Tbsp creole mustard
• 1 Tbsp plus 1 Tsp fresh lemon juice
• 1/8 Tsp ground red pepper
• 2 green onions,thinly sliced
• 2 Tbsp chopped fresh parsley
• 1 1/2 Lbs unpeeled,cooked jumbo shrimp
• parsley leaves for garnish

Details

Servings 6

Preparation

Step 1

1)In the container of a blender,place avocados,mayonnaise,garlic,mustard,lemon juice and red pepper;process until smooth,stopping to scrape down sides. Stir in green onions and parsley,cover and chill at least 1 hour or up to 24 hours. Let avocado mixture stand at room temperature for 15 minutes before serving.

2)Peel shrimp,leaving tails on. Devein if desired.

3)Spoon avocado remoulade evenly into 24 shot glasses. Place 1 shrimp,tail up,into each glass. Garnish with fresh parsley if desired.