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Avocado Stuffed with Seafood
South Africa

1/4 cup lemon juice
1/4 cup dry white wine
1 tsp. Curry powder
1/2 tsp. Mace.
1 pint mayonnaise.
1 ib. Crabmeat or lobster meat
1/2 ib. Shrimp, cleaned and deveined.
Lettuce leaves
Avocado halves, peeled
4 grapefruit sections
1 strip of pimiento
2 sprigs chicory
1 black olive.
1/2 hard boiled egg.
3 or 4 capers
2 carrot curls

In a 1-quart bowl: blend: 1/4 cup lemon juice, 1/4 cup dry white
wine, 1 tsp. Curry powder, 1/2 tsp. Mace. Add 1 pint mayonnaise.
Mix: 1 ib. Crabmeat or lobster meat, 1/2 ib. Shrimp, cleaned and
deveined. Marinate the seafood slightly with a little of the dressing
immediately before serving. Use only enough dressing to blend.
Arrange lettuce leaves to form cups on plates. Place avocado halves,
peeled, in center of cup. Fill lightly with seafood blended with
dressing. Arrange 4 grapefruit sections at side of plate. Place 1
strip of pimiento across grapefruit. Place 2 sprigs chicory, one
at each end of grapefruit. Top with 1 black olive. Garnish with
1/2 hard boiled egg. Top with: 3 or 4 capers and 2 carrot curls,
one at each side.

Yield: 8 portions


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