–shrimp (half a package, thawed from frozen)
–horseradish sauce (bottled)
–avocado (1, medium)
–Bac’n pieces (soy bacon)
–garlic – herb breadcrumbs
–salt and pepper
–eggplant (one-half, large, no peel)
1 – Place one-half package of thawed shrimp in 1 layer in a large, wide-mouthed, covered baking dish with 1 inch of water. Microwave for 3 minutes on high. When finished, drain the shrimp in a colander. Place the shrimp in a small mixing bowl. Add 2 teaspoons of Dijon mustard, 2 tablespoons of horseradish sauce, and 2 tablespoons of mayonnaise. Season with salt. Stir well. Keep in the refrigerator until time for dinner.
2 – Cut open an avocado and remove the pit. Cut the avocado while still in the shell, and then turn out on a cutting board. Mash the avocado with a fork. Place in a small mixing bowl. Season with Bac’n pieces, paprika, and lemon juice. Stir well. Keep in the refrigerator until time for dinner.
3 – Cut 3 large slices of eggplant, and the cut around the peel. Discard the peel. Slice the eggplant in pie-shaped pieces. Place in a plastic bag with a very tiny amount of water and some olive oil. Pour in one-third cup of garlic – herb breadcrumbs. Shake well. Place the eggplant in a covered baking dish with a little water. Add more olive oil if desired. Microwave on high for 4 minutes.
4 – Serve the avocado dip as an appetizer. Then serve the shrimp salad cold, with the eggplant as a side.
–avocado dip and shrimp salad from To the Taste of a King; eggplant original.