Page 32 - Indulgence

Shrimp, Avocado & Tomato Salad

This colorful salad is gorgeous served layered in a large martini glass. The

garlic and herb oil adds a special liveliness when combined with the

flavorful basil and chives. Consider pairing with a white wine made from
Gewurztraminer, Pinot Grigio, Chardonnay or Sauvignon Blanc grapes. For
reds, a wine made from, Pinot Noir, Sangiovese, Merlot, or Malbec grapes.

Thank you, Mary Drain

1 pound peeled, deveined and cooked shrimp, cut into 1/2-inch

chunks
1 ripe avocado, peeled, seed removed and cut into 1/4-inch
chunks

1 pint of grape or cherry tomatoes, cut into halves
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes

1/2 cup extra virgin olive oil
1 clove garlic, minced
3 tablespoons finely chopped fresh basil leaves

1 tablespoon finely chopped fresh chives

In a small bowl, whisk together oil, garlic, basil & chives and add

salt and pepper to taste.

Layer the shrimp, avocado, tomato and mozzarella into 4 large

martini glasses.

Drizzle each salad with garlic and herb oil.

Yield: 4 SERVINGS