Lebanese Food Recipes

• 2 lb medium shrimp
• 1 ripe avocado
• 1 head iceberg lettuce
• Green onion dressing

Cook shrimp in 1 quart of water until shrimp turn pink (4-6 minutes).  Drain.  When cool, shell and devein the shrimp. Slice and remove pit from avocado; cut into cubes, add to shrimp.  Pour dressing over avocado and shrimp.  Cover and refrigerate for 2 hours before serving.  Cut lettuce into thinshreds and place on a large platter.  Put shrimp-avocado mixture on lettuce to serve.