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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cuisine: Chilean
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 320
% Daily Value**
Total Fat 26g
Saturated Fat 8g
Unsaturated Fat 3g
Cholesterol 143mg
Sodium 598mg
Total Carbohydrate 11g
Dietary Fiber 7g
Sugars 2g
Protein 14g
Vitamin A  6%Vitamin C  38%
Calcium  10%Iron  11%
Potassium  18%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Marinated Shrimp in Avocado Halves

Recipe Tags: Shrimp Recipes

Date Added: June 11, 2009


2 Tablespoons Vinegar Apple Cider
3 Tablespoons Vegetable Oil salad
1 1/2 Teaspoons Lemon Juice fresh
1/4 Teaspoon Salt cayenne pepper
12 Ounces Shrimp *
1/8 Teaspoon Mustard Dry
1/4 Cup Onion Thinly Sliced,1 small
1 Clove Of Garlic Halved
1 Jalapeno Pepper Pickled, **
2 Avocados Halved &
1/2 Cup Tomato Chopped, 1 Medium
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1. Thaw shrimp if frozen.

2. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside.

3. In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally.

4. Remove onion and garlic with a slotted spoon and discard.

5. Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper.

6. Cover and chill for several hours or overnight, stirring occasionally.

7. To Serve: Lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves.

8. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.

9. * Shrimp can be either fresh or frozen and should be shelled.

10. ** Jalapeno Pepper should be rinsed, seeded and cut into strips.

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Dietary Notes:
This recipe is high in Vitamin C with 38% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Tomato, Sulfites, Garlic, Shrimp, Avocado, Fructose Malabsorption, Mustard, Vinegar, Onion allergies.
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