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1 medium avocado (very ripe)
1/2 lb. medium-small shrimp
1 whole lemon
3 Tbsp. sour cream
1 Tbsp. soy sauce or Maggi

Shrimp Boil:
1 Tbsp. seasoned salt or to
1 tsp. lemon pepper
1 whole clove garlic or 1 tsp.
garlic powder
2 Tbsp. French lemon juice
dash of Nigerian hot pepper
3 pinches sweet basil (dried)
3 c. water

Shrimp: Wash shrimp. Leave shell. Place shrimp boil
in 3 cups water and bring to boiling. Let simmer 5 to 7
minutes. Put in shrimp and cut off heat (let simmer until
shrimp are pink). Let cool. Shell and chop into bite-size
Avocado: Cut in half. Remove pulp and put in mixing
bowl. Add sour cream and juice of 1 lemon (2 tablespoons).
Add soy sauce or maggi. Add shrimp and blend with spatula.
Serve on crackers or lettuce or as a dip. Serves 2 to 4.
Note: A few shrimp may be pulverized in a blender and
added to the avocado pulp to enhance a shrimp taste in the

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