Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce

From Southern Living -- perfect for a cocktail party or as an appetizer or as finger food for a holiday party.

• Ready In: 50 mins
• Serves: 12
• Yields: 2 lbs of shrimp

Ingredients

• 2  lbs large shrimp, cooked, peeled and deveined with tails on
• 2  lemons
• 4  teaspoons  hot sauce
• 2  teaspoons  creole seasoning
• 1  cup buttermilk
• 1  ripe avocado, chopped
• 2  tablespoons  chopped fresh parsley
• 2  finely chopped green onions
• 2  tablespoons fresh lemon juice
•  kosher  salt & freshly ground black pepper
• 1 (5 ounce) package  mixed baby greens, thoroughly washed

Directions

1. For Shrimp Use the First four ingredients.
2. Bring 2 quart water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.
3. Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.
4. Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat.
5. Sprinkle with Creole seasoning, and toss to coat.
6. For the Avocado Sauce use the next six ingredients
7. Process buttermilk, avocado, parsley, chopped green onions, and fresh lemon juice in a food processor 30 seconds or until smooth.
8. Season with kosher salt and freshly ground pepper to taste.
9. Store in refrigerator covered with plastic wrap directly on surface (to prevent discoloration) up to 2 days.
10. Arrange shrimp on greens and serve with dipping sauce.