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Shrimp and Avocado Salad with Pimentos

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Recipe Ingredients

1 ounce cooked salad shrimp
2 tbsp chopped fresh chives
Salt to taste
1/3 cup mayonnaise
1 tbsp Worcestershire sauce
2 tbsp chili sauce
2 avocados
1 tbsp lemon juice
2 heads bib lettuce, rinsed and dried
1 tsp Hungarian paprika
4 ounce jar pimentos

Cooking Procedures

In a small bowl combine, shrimp, chives, salt, mayonnaise, Worcestershire sauce and chili sauce. Gently mix together.
Cut avocados in half and remove the pits. Mound shrimp salad into avocados and sprinkle with lemon juice.
Place avocados on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento and serve. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

c T. Bioletti and William V. Cruess. 8. Fruit Juices, by Frederic T. Bioletti and William V. Cruess. 9. Home-made Vinegar, by Frederic T. Bioletti and W. V. Cruess. 10. The Drying of Figs, by I. J. Condit. 11. Home Pickling of Ripe Olives, by Frederic T. Bioletti. 12. Vinegar From Waste Fruit, by W. V. Cruess. 13. Canning Fruits Without Sugar, by W. V. Cruess. 14. Tomato Paste, by W. V. Cruess. 15. Drying Muscat Raisins, by Frederic T. Bioletti. 16. Sterilization of Meats in Jars, by

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