Shrimp And Avocado Salad

• 1 lb. medium shrimp, cooked, peeled and deveined
• 2 boiled eggs, peeled and diced
• 1/2 c. mayonnaise
• 1 Tbsp. milk
• 1/2 tsp. paprika
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/8 tsp. ground red pepper
• spinach leaves
• 2 medium-size avocados
• 1 medium-size tomato, cut into 8 wedges
• 3 slices bacon, cooked and crumbled

1. In a
2. large
3. bowl, mix shrimp with eggs.
4. In a separate bowl, mix
5. mayonnaise,
6. milk,
7. paprika,
8. lemon juice, salt and ground red
9. pepper.
10. Gently stir in shrimp mixture.
11. Line four chilled salad
12. plates
13. with spinach.
14. Cut each avocado lengthwise in half; remove seeds and peel.
15. Cut each half into thin slices and arrange around each plate of spinach.
16. Spoon equal amounts
17. of shrimp
18. mixture
19. in
20. center
21. of
22. avocado
23. slices. Sprinkle with bacon pieces.
24. Arrange 2 tomato wedges alongside each serving. Keep in refrigerator until ready to serve.

shrimp, eggs, mayonnaise, milk, paprika, lemon juice, salt, ground red pepper, spinach leaves, avocados, tomato, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769072 (may not work)