Shrimp & Avocado Salad

Today was Round 2 of my viscosupplementation injections in both knees. I spent the afternoon on Aleve, with my feet up, and ice packs on my knees. They're still achy (and sore at the injection sites), so I wanted something good but easy to make for dinner. One of my favorite salads comes from Ann at Thibeault's Table, ironic because Ann is not much on salads!! But this salad is a winner in anyone's book. Pretty salad greens, layered with shrimp and avocado, topped with a mayonnaise dressing. Delicious. Thank you, Ann!!

Chilled Shrimp Appetizer

24 large prawns/shrimp
2 avocados, sliced
2 tablespoons chopped chives
6 leaves of Boston or butter lettuce

Dressing
1 cup of mayonnaise (homemade or Hellman’s)
2 tablespoons lemon juice
1 small fresh red chili, finely chopped (Ann's note: "Sometimes I use just hot red pepper flakes and sometimes I roast a fresh red pepper, finely chop and add to the dressing along with the hot red pepper flakes")
1 clove of minced garlic

Peel and devein shrimp, leaving on tail shell. Cook. Cool and refrigerate.

Make Dressing by mixing all of the ingredients together.

To serve, place one leaf of lettuce on each plate. Place the shrimp on plate and place one slice of avocado between each shrimp. Drizzle with dressing and sprinkle with chopped chives.

My notes: I put a little salt over the garlic and make a paste of it before adding to the dressing. I usually use the red pepper flakes. I also add a pinch of saffron, mix well, and let the dressing sit for at least an hour before using.