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Prep 20 mins
Cook 0 mins
I am writing this recipe for my own use so it will be vague. I had something similar in Mexico in a stuffed avacado. Try it and make changes as you see fit.
- Dice celery, onion,bell pepper, and tomato fine. Squeeze as much moisture from shrimp as you can and add the chopped veges. Add spices and adjust to your own taste. Be careful with the tarragon. Its what makes the salad but too much would ruin it. Moisten with mayonnaise. Serve on lettuce leaves or stuff tomatoes or avacodo.