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Broiled avocado salad.

Heat this broiled first-course salad just enough to melt the cheese topping. 3 medium-size ripe avocados 4 teaspoons grated parmesan cheese 1/2 pound small cooked and shelled shrimp Caesar dressing (recipe follows) 1/4 cup shredded jack cheese Salt

Cut avocados in half lengthwise; remove and discard pits. With a small sharp knife, score through avocado meat just to shells--not through them--dividing surfaces into about 1/2-inch squares.

Mix parmesan cheese, shrimp, and dressing together; mound into avocados, using all. Set avocados side by side in an 8- or 9-inch pan. Sprinkle filling with jack cheese; broil 4 inches from the heat until jack cheese is melted and avocados are partially warmed, 5 to 6 minutes. Serve hot with salt to taste. Makes 6 servings.--Corky Jones, San anselmo, Calif.

Caesar dressing. Mix together 1/4 cup salad oil, 3 tablespoons red wine vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon anchovy paste or drained minced canned anchovies, and 1/4 teaspoon pepper.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Nov 1, 1985
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