In a blender, combine the dressing and the avocado, and puree until smooth.
In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
Yield: 1 1/4 cups
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