ELIZE’S AVOCADO RITZ
2 avocados, ripe but firm
16 – 20 cooked shrimp
60 ml mayonnaise
25 ml tomato sauce
10 ml brandy
a pinch of cayenne pepper or a dash of Tabasco, optional
¼ teaspoon salt
In a small bowl, whisk together the sauce ingredients.
Halve the avocados and remove the seeds and peel. Squeeze the lemon juice over the avocados to keep them from turning brown.
Place each avocado half on the lettuce, pile the shrimp in the seed cavity, and drizzle on the seafood sauce.
Recipe and photo: Elize de Kock