Shrimp And Avocado Salad - cooking recipe

Ingredients

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

Preparation

In a
large
bowl, mix shrimp with eggs.
In a separate bowl, mix
mayonnaise,
milk,
paprika,
lemon juice, salt and ground red
pepper.
Gently stir in shrimp mixture.
Line four chilled salad
plates
with spinach.
Cut each avocado lengthwise in half; remove seeds and peel.
Cut each half into thin slices and arrange around each plate of spinach.
Spoon equal amounts
of shrimp
mixture
in
center
of
avocado
slices. Sprinkle with bacon pieces.
Arrange 2 tomato wedges alongside each serving. Keep in refrigerator until ready to serve.