Recipe for :

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

Ingredients

3 medium avocados
1 (14.5 ounce) can chicken broth
2 cups whole milk
1 teaspoon lemon juice
2 teaspoons finely chopped onion
1/2 pound cooked, fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Method

• Cut avocados in half. Discard stone. Spoon meat into a small bowl.

• Chop cooked shrimp.

• In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently.

• Add chopped shrimp, along with salt and pepper.

• Heat through, but do not boil.

• Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Shirley Cline