1 cup wine vinegar
1/3 cup water
1/2 cup lemon juice
1 cup salad oil
1/4 cup chopped parsley
2 cloves garlic, minced
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon thyme, crushed
1 teaspoon oregano, crushed
2 pounds large cooked shrimp, peeled and deveined
3 small onions, sliced
1/1 cup chopped green pepper
2 ripe avocados, peeled and sliced
1. For marinade, combine vinegar, water, lemon juice, oil, parsley, and garlic in a bowl or a screwtop jar. Add a mixture of salt, pepper, sugar, dry mustard, thyme, and oregano; blend thoroughly.
2. Put shrimp, onions, and green pepper into a large shallow dish. Pour marinade over all, cover and refrigerate 8 hours or overnight.
3. About 1 hour before serving, put avocado slices into bowl. Pour enough marinade from shrimp over the avocado to cover completely.
4. To serve, remove avocado slices and shrimp from marinade and arrange on crisp lettuce in a large serving bowl.
ABOUT 8 SERVINGS