For 12 appetizers or 6 main-dish servings for lunch or brunch
The rich but subtle flavor of avocado is a marvelous foil for the taste of fresh shellfish, especially on a warm summer's day when coolness and freshness are so welcome in a lunch dish. This recipe, along with the separate one for the spicy vinaigrette, more than fills the bill.
*South Louisiana's Creole tomatoes are preferred for this recipe, although other good, peak-of-season regional varieties can be used.
FOR A MAIN DISH
FOR AN APPETIZER
For 2 cups
The versatility of vinaigrette goes far beyond its compatibility with green salads. This one can serve as a marinade for fresh crab claws, boiled shrimp and for fish or other seafood that are to be grilled. It would also be a bracing dressing for potato salad or a cold pasta salad.
Prepare the vinaigrette at least one day before using to allow the flavors to develop. It may be prepared up to three days in advance.