Recipe: Soused Shrimp and Avocado Salad

SOUSED SHRIMP AND AVOCADO SALAD

2 1/2 cups white vinegar
2 large onions, sliced
1 large celery rib, broken into thirds
1 1/2 tablespoons sugar
10 whole cloves
1 tablespoon salt
1 teaspoon cracked black peppercorns
2 1/2 pounds large fresh shrimp, shelled and deveined
2 large, ripe avocados
3 tablespoons capers, drained
Red-tipped leaf lettuce
3 tablespoons chopped fresh chives

In a large enamel or stainless steel saucepan, combine the vinegar, onions, celery, sugar, cloves, salt and peppercorns. Bring to a boil, reduce heat to low and simmer 15 minutes. Add the shrimp, return liquid to boil, reduce heat to moderate, cover and simmer the shrimp 1 minute. Remove the pan from the heat and let the shrimp cool in the liquid. Pour the mixture into a large glass bowl, cover with plastic wrap and chill overnight.

WHEN READY TO SERVE:
Peel and pit the avocados; cut into 1-inch cubes. Add to the shrimp along with the capers and toss gently. Drain the liquid from the bowl, line a large serving platter with lettuce leaves, spoon the salad in the center and sprinkle chives over the top. Serve chilled or at room temperature.

Makes 8 servings
Source: My Mother's Southern Entertaining by James Villas and Martha Pearl Villas