Seafood Recipes

12 oz Shrimp, 
Shelled; Fresh or Frozen
2 tablespoons vinegar
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon dry mustard
dash of pepper
1 small onion; thinly sliced
1 clove garlic; halved
3 tablespoons oil
jalapeno pepper-
 pickled; rinsed, 
seeded and cut into strips
2 Avocados; halved and seeded
1 medium tomato; chopped

Thaw shrimp if frozen.
In a bowl combine vinegar, 
lemon juice, 
salt, mustard and 
pepper and set aside.
In a medium skillet, 
cook the shrimp, 
half the onion
and the garlic 
in one tablespoon hot oil 
over medium-high heat 
for 4 to 5 minutes, 
or just until shrimp is done, 
stirring occasionally.
Remove onion and garlic with 
slotted spoon and discard.
Add shrimp to the 
remaining vinegar mixture 
and add remaining oil, 
onion slices and jalapeno.
Cover and chill 
for several hours or overnight, 
stirring occasionally.

TO SERVE:
Lift the shrimp mixture 
from marinade 
and spoon into avocado halves.
Top with tomato and drizzle 
some marinade over all.