Corn, Avocado and Shrimp Salad
from Ann Gaydos,
2 cans of whole kernel corn
1/2 cup raisins
6 oz. tin salad shrimp (sometimes labeled "fairy shrimp" or "tiny shrimp",)
1/2 cup mayonnaise
juice of 1/2 lemon
salt and pepper.
Put raisins in a bowl and cover completely with water, cover with plastic wrap
and microwave on high for 5 minutes, drain and cool.
Peel avocadoes and cut into small cubes.
Rinse corn and drain well.
Mix corn, avocado, shrimp and raisins.
Mix mayonnaise and lemon juice and gently stir into salad. Season to taste,
sprinkle with paprika and serve chilled.