Ingredients
2 lb peeled and deveined cooked shrimp with tails
2 lemons
4 tsp hot sauce
Creole seasoning
Sauce:
1 cup buttermilk
1 chopped ripe avocado
2 Tb fresh parsley
2 finely chopped green onions
2 Tb lemon juice
Preparation
Thaw shrimp. Coat with the juice of two lemons. Drizzle with hot sauce and toss to coat. Sprinkle with Creole seasoning and toss to coat.
For sauce, process all ingredients for 30 seconds or until smooth. Season with salt and pepper to taste. Store in refrigerator directly on surface (to prevent discoloration) for up to 2 days.
