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Shrimp and Avocado in Mustard Vinaigrette

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  1. 1 1/2 tablespoons red wine vinegar
  2. 1 1/2 tablespoons Dijon mustard
  3. 1/4 cup olive oil
  4. Salt and freshly ground pepper
  5. 1/2 pound medium shrimp, shelled and deveined
  6. 1 ripe Hass avocado, halved lengthwise, pitted and peeled
  7. 2 tablespoons diced plum tomato
  8. 2 tablespoons minced fresh chives
  1. In a small bowl, whisk together the vinegar and mustard. Slowly whisk in the olive oil. Season with salt and pepper.
  2. In a small saucepan of boiling water, cook the shrimp until just opaque, about 1 minute. Drain.
  3. Set the avocado halves on plates. Spoon the shrimp into the avocado halves and drizzle with the dressing. Garnish with the tomato and chives.