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4 lettuce leaves
24 cooked peeled shrimp
1 cup cottage cheese
4 slices lemon
Arrange lettuce leaves on 4 individual salad plates. Top with a scoop (1/4
cup) of cottage cheese; surround with shrimp. Garnish with a lemon twist. Serve
with Avocado Cream Dressing.
Makes 4 servings.
Avocado Cream Dressing:
1 large avocado, peeled and pitted
1 cup sour cream
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
1/2 teaspoon salt
In a small bowl, mash avocado. Stir in remaining ingredients, mixing well.
Cover with plastic wrap placed directly on top of dressing. Refrigerate 30 minutes.
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