---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish
       Yield: 8 servings
            Stephen Ceideburg
     1/4 c  Tarragon vinegar
       2 tb Horseradish mustard
       1 tb Catsup
   1 1/2 ts Paprika
     1/2 ts Salt
     1/4 ts Cayenne pepper
     1/2 c  Salad oil
     1/4 c  Minced celery
     1/4 c  Minced green onions
       2 lb Shrimp, cooked and peeled
       4 md Avocados
   In small bowl, combine vinegar, mustard, catsup,
   paprika, salt and pepper. Slowly add oil, beating
   constantly with electric mixer. Stir in celery and
   onions. Pour sauce over shrimp. Marinate 4 to 5 hours
   in refrigerator. Halve and peel avocados. Lift shrimp
   out of sauce and arrange on each avocado half. Pass
   sauce. Good served with chilled asparagus, carrot
   strips, sliced beets and hard-cooked eggs. This is a
   good luncheon dish and also can be served with
   toothpicks as an appetizer. Mrs. Neel Garland.
   From “River Road Recipes, II”, published by The Junior
   League of Baton Rouge, Inc., 1980.
   Posted by Stephen Ceideburg