Shrimp Cocktail

Low Carb Recipes
SHRIMP COCKTAIL
This classic appetizer will impress your guests whatever the occasion. If using frozen shrimp, make sure they are completely thawed before you begin.

INGREDIENTS
1 avocado
1 tbsp lemon juice
1 lb 2oz/500 g cooked shelled shrimp, thawed if frozen
fresh green lettuce leaves

DRESSING
1 egg
2 tsp sherry vinegar
½ tsp mustard
dash of Worcestershire sauce
pinch of salt
1¼ cups sunflower-seed oil
generous 1/3 cup tomato ketchup

TO GARNISH
Pinch of paprika
Strips of lemon zest
4 whole cooked shrimp (optional)


To make the dressing, break the egg into a food processor. Add the vinegar, mustard, Worcestershire sauce, and salt and process for 15 seconds. While the motor is still running, slowly pour the sunflower-seed oil through the feeder tube until thoroughly incorporated. Transfer the dressing to a large bowl, then stir in the tomato ketchup. Cover with plastic wrap and let chill in the refrigerator until required.
Cut the avocado in half lenghtwise, then remove and discard the pit and skin. Cut the flesh into slices, then brush the slices with lemon juice to prevent discoloration.
To assemble the salad, take the dressing from the refrigerator, add the avocado and shrimp, and stir gently until coated.
Divide the lettuce leaves between large individual serving glasses or bowl. Fill each one with shrimp, then garnish with paprika and lemon zest strips. If using whole shrimp, hang a whole cooked shrimp on the rim of each glass or bowl. Serve immediately.

Nutritional Information
Calories 667
Protein 14g
Carbohydrate 8g
Sugars 8 g
Fat 65g
Saturates 9g

Source : Time to cook low carb