When I first visited London about 30 years ago it was not the cosmopolitan city it is today. It had a small city feel. Restaurants consisted mostly of pubs and a few Indian joints, all night life pretty much shut down with the tube and the pubs at 11 pm.
|Me in a restaurant London 1984|
There was some signs that London was to become the cosmopoltian city it is today. It was at my hotel's restaurant that I ate a delightful prawns and avocado appetizer. It was very simple: prawns stuffed into a halved avocado and topped with a creamy tomato based dressing that tasted like a cross between Russian and Thousand Island. It impressed me enough that I still remember it to this day.
Prawns (Shrimp) Avocado Appetizer
by Diane Balch
preparation 15 minutes services: 4
16 shrimp cooked and peeled
2 large ripe avocados halved
2 tablespoons lemon juice
salt n pepper
Thousand Island Salad Dressing in a squirt bottle
1) Cook shrimp until opaque, approximately 5 minutes if frozen, 1 minute if fresh, in boiling water that has 1 tablespoon of salt and 1 tablespoon of lemon juice in it.
2) Halve avocados and immediately brush them with lemon juice. Sprinkle a little bit of salt on the halves.
3) Plate the avocado halves and arrange 4 shrimp in the hollow. Sprinkle shrimp with salt and pepper and squirt dressing over them.
4) This can be served immediately or cover the dish with plastic wrap and chill for 1 hour or up to 3 hours. (Do not salt shrimp or avocado or put dressing on them until you are ready to serve.)
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