Title: Avocado with shrimp remoulade
 Categories: Fish
      Yield: 8 Servings
 
           Stephen Ceideburg
    1/4 c  Tarragon vinegar
      2 tb Horseradish mustard
      1 tb Catsup
  1 1/2 ts Paprika
    1/2 ts Salt
    1/4 ts Cayenne pepper
    1/2 c  Salad oil
    1/4 c  Minced celery
    1/4 c  Minced green onions
      2 lb Shrimp, cooked and peeled
      4 md Avocados
 
  In small bowl, combine vinegar, mustard, catsup, paprika, salt and
  pepper. Slowly add oil, beating constantly with electric mixer. Stir
  in celery and onions. Pour sauce over shrimp. Marinate 4 to 5 hours
  in refrigerator. Halve and peel avocados. Lift shrimp out of sauce
  and arrange on each avocado half. Pass sauce. Good served with
  chilled asparagus, carrot strips, sliced beets and hard-cooked eggs.
  This is a good luncheon dish and also can be served with toothpicks
  as an appetizer. Mrs. Neel Garland.