Shrimp Topped Avocados with Yogurt Sauce

2 tablespoons butter

1 teaspoon curry powder
1 minced onion (1 small)
1/2 teaspoon salt
1/2 teaspoon ginger
1 1/2 tablespoon lemon juice
1 pound medium shrimp, peeled and deveined
1 1/2 cups plain yogurt
3 cups Rice; hot cooked
3 ripe avocados, preferably Haas
Major Grey’s Chutney, or homemade chutney

1. Melt butter in a pan over medium heat and add curry powder, onion, salt and ginger. Cook a few minutes and stir in lemon juice and shrimp. Stir until shrimp are just done, about 5 to 10 minutes, and gradually stir in the yogurt and heat through, do not boil.

2. Arrange a bed of rice on a large serving platter or 6 individual plates for an appetizer or 3 if served as a main dish. Place avocado halves on top and fill with the hot shrimp mixture. Pass a bowl of chutney at the table.

3. To serve cold, simply cool shrimp mixture and rice separately and cover them both and refrigerate for as long as overnight. When ready to serve, combine shrimp mixture with rice and stir well, line plates with lettuce leaves and spread rice and shrimp mixture on top of it and garish with sliced avocados and chutney spread over the top.

Servings: 6

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