Shrimp-Avocado Salad with Pistachios

Serve with crusty bread, good quality butter and a white wine.

Step 1: Stir together oil, venegar, and garlic. Cut 4 shrimp in half lengthwise; cut remaining shrimp into ½-inch pieces. Add shrimp to oil mixture.

Step 2: Halve avocados lengthwise and remove pits. With a spoon, carefully scoop out bite-size chunks of avocado and add to shrimp mixture, coating well. Cover and refrigerate shrimp mixture and avocado shells separately for up to 6 hours, stirring mixture once or twice.

Step 3: To serve, lift out shrimp halves. Fill avocado shells with remaining shrimp mixture, top each with shrimp halves and sprinkle evenly with pistachios. Arrange lettuce leaves and avocado shells on 4 individual serving plates

Ingredients:

¼ cup each salad oil and white wine vinegar
4 large cloves of garlic minced
12 medium-size (30-40 per lb.) shrimp, cooked, shelled,deveined
2 medium size ripe avocados
2 tablespoons salted pistachios,coarsely chopped
Butter lettuce leaves