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GIANNADAWN
Shrimp cocktail
Gluten-free cocktail of shrimp with shallot, lemon, sour cream, avocado, cucumber, dill and mint.
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Ingredients
Directions
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Chop the shallot, fry slices of the cucumber. Cut only the leaves of the fresh mint into strips. Cover with the cucumber and shallot.
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Grate the yellow skin of the scented lemon and squeeze out half of the fruit. Cut the other half into segments and keep separate.
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Mix the sour cream in a bowl with the lemon zest, the mayonnaise and 4 servings of 1 tbsp lemon juice into a dressing.
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Keep a few sprigs of dill apart for garnishing and cut the rest fine.
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Spoon with the shrimp. Season with pepper.
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Cut the avocado half in half. Remove the pit. Peel the fruit and cut the flesh into pieces.
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Spread the cucumber over the glasses. Put half of the shrimp on it. Divide the avocado over it and place the rest of the shrimp on it.
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Sprinkle with the dressing, garnish with lemon wedges and dill and serve.
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Nutrition
263Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs4% DV11g
Fiber0% DV0g
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