Spice-Guy’s Kitchen

A wonderfully different kind of salad that goes well with seafood dishes. 

Ingredients:

2 avocados

Fresh lemon slices

1-1/2 cups cooked, peeled baby shrimp

3 tablespoons mayonnaise

1 tablespoon heavy cream

Dash of Tabasco

Dash of white Worcestershire sauce

Salt and pepper to taste

Paprika

Cucumber and lemon slice for garnish

Directions:

Halve avocados, remove stones, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce, salt and pepper. Fold in cooled shrimp; spoon into avocados; sprinkle with paprika and chill. Serve chilled on bed of lettuce garnished with cucumber and lemon slices.

Serves 4

After a day of fishing or a day at work, you couldn’t ask for an easier or more delicious fish dish than this.

Ingredients

4 (6 ounce) fillets
1 cup creamy Italian-style salad dressing
1/4 cup shredded sharp cheddar cheese
1 cup crushed potato chips

Directions

Preheat oven to 500 degrees F (260 degrees C). Coat a 9×13 inch baking dish with non-stick cooking spray.
In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes. Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
Bake uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork and the topping is golden brown. Serve with some oven baked fries and a salad and dinner is ready.

For variety try some different salad dressings or bottled marinades.