NOTE TO READERS: SOPHISTICATED TAKE ON GUACAMOLE AND SHRIMP!
I have been very, very busy these days with several projects (a culinary dictionary is one!), so deserved a grown-up meal made by my own loving hands. But it also had to be something not very involved that I could sling together fast, because just don’t have enough time for everything I’d like to do!
Whether you are doing the Lenten fish on Friday thing or just happen to have some extra cooked shrimp from a buffet table or recipe, or just defrosted some shrimp that you didn’t get a chance to use and want to do something fun with (and that you have absolutely no intentions of sharing with your spoiled little son for whom you do too much anyway and whose leftovers you are sick of picking at instead of making something proper for yourself)….this is a very simple recipe that looks and tastes like a million bucks.
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Hot, Cheap & Easy 
We eat variants of this quite often–a real favorite! (Almost anything made with avocado goes down, dare I say it, smoothly with us!) 😉
Amen!
I hope you have a good Superbowl.
I’m cooking pheasant again! I still had one in the fridge and then the farmer at the Farmers’ Market gave me another one this morning – that’s when you know you’re appreciated as a customer 🙂