Ingredients

• 1 1/2 tablespoons mayonnaise
• 1 teaspoon rice vinegar
• 1 1/2 teaspoons parsley, chopped
• 1/8 teaspoon dill weed
• 1/16 teaspoon salt (to taste)
• 1/16 teaspoon onion powder
• 1/8 teaspoon black pepper
• 4 ounces shrimp, cooked and chopped into 1/4 inch pieces
• 1 tablespoon green olives, sliced (optional)
• 2 tablespoons celery, minced
• 1 teaspoon green onion, optional and minced
• 2 avocados
• 1/4 teaspoon paprika
• bibb lettuce

Instructions

1. Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.

2. Mix in the shrimp, olives, celery, and onion.

3. Allow salad to marinate at least 1 hour.

4. Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.

5. Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.

6. Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.

7. Mix majority of pulp with shrimp mixture.

8. Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.

9. Sprinkle paprika on.

10. Garnish by dividing RESERVED pulp between portions.