Anthony's Fish Grotto Avocado,
Shrimp and Crab Salad
2 California avocados, large, peeled and diced *
1 cup celery, chopped
8 ounces creamy French dressing
8 ounces tartar sauce
8 ounces shrimp meat
8 ounces crab meat
4 red leaf lettuce leaves, large
4 sprigs parsley
* Reserve 4 slices for garnish.
- Gently mix all ingredients. Divide evenly into four mounds. Form each mound
into oval avocado shape, and place on lettuce leaf-lined plate. Top each mound
with one of the reserved avocado slices. Sprinkle on paprika for color. Garnish
side of mound with two cherry tomatoes and parsley sprig.
- Serve with warm Italian bread.
Source: Anthony's Fish Grotto, San Diego - gofishanthonys.com
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