• 4 chicken breasts (grilled)
• 8 flour tortillas, 6-inch
• 3/4 cup sour cream
• 2 tomatoes, chopped 1/4-inch
• 1/4 cup fresh lime juice
• 2 avocados, chopped 1/4-inch
• 2 taspoons Worestershire sauce
• 2 tablespoons fresh cilantro, minced
• 2 tablespoons canned chipotle chile in adobe sauce
• 1/2 teaspoon brown sugar

Grilled Chicken Tacos

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For Thousand Island Dressing

• 2/3 cup mayonnaise
• 1/3 cup bottled chili sauce
• 2 tablespoons sweet green pickle relish
• Salt and freshly ground pepper

Salad

• 1 head iceberg lettuce, shredded (about 8 cups
• 1 cup English cucumber, thinly sliced
• 1/2 pound lump crab meat, picked over for cartilage and shell fragments
• 1/2 lb cooked tiny shrimp
• 1 ripe avocado, pitted, peeled, and sliced
• 2 hard-cooked eggs, cut into quarters
• 8 red or yellow cherry tomatoes
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, cut into wedges

Seafood Louis

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• 1 croissant per sandwich
• leftover turkey breast is best
• cream cheese
• fresh tomato slices
• avocado slices
• shredded lettuce
• salt and pepper, to taste

Turkey With Avocado And Cream Cheese Croissant Sandwich

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• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
• ​1/2 bunch green onions, minced
• ​3 tablespoons nonpareil capers
• ​1 tablespoon Spanish onion, finely minced
• ​1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
• ​1 tablespoon lemon juice
• ​freshly ground black pepper, to taste

​Note: As shown, served in ripe Haas avocados

Jyl Benson's Crabmeat Salad

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• Extra virgin olive oil
• 1/4 cup sweet onion, finely diced
• 1/4 cup celery, finely diced
• 1/2 Jerusalem artichoke, chopped
• Salt and pepper
• 2 large avocados
• Juice of 1/2 lemon
• 1 lb large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
• 1 English cucumber, chopped
• 1 cup grape tomatoes, cut in half lengthwise
• 1 tablespoon sweet marjoram
• 1 tablespoon parsley
• 1 tablespoon lemon balm
• 1 tablespoon chives
• Balsamic vinegar
• Lettuce leaves

Shrimp Salad with Avocado

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Yellow Gazpacho:

• 2 yellow tomatoes
• 1 pinch cumin
• 1 teaspoon fresh cilantro, chopped
• 1 cup tomato juice
• 2 tablespoons champagne vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon sugar

Red Gazpacho:

• 2 ripe red tomatoes
• 1 cup tomato juice
• 1/2 teaspoon ground coriander
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sugar

Avocado Ice Cream:

• 2 ripe avocados
• 2 cups heavy cream
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar
• 1/2 cup sour cream

• 3 tablespoons fresh blueberries
• 3 tablespoons blueberry vinegar
• 2 tablespoons honey
• 1 teaspoon sea salt
• 1/2 cup extra virgin olive oil

Salad

• 4 cups baby spinach leaves
• 1 red onion, thinly sliced in rings
• 2 cups romaine lettuce leaves (use the small inner leaves)
• 1 large avocado, sliced
• 1 cup almonds, sliced (pumpkin seeds are alternative)
• 1 cup fresh blueberries

Note: Shown with pumpkin seed but almonds used in our recipe - either is great.

Spinach Avocado Salad with Blueberry Vinaigrette 

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• 2 1/2 pounds fresh Louisiana shrimp, peeled and deveined
• 2 ounces tequila
• 1 cup fresh lime juice
• 1/4 cup red onion, very finely diced
• 1 red bell pepper, very finely diced
• 1 avocado, diced
• 1 bunch cilantro, chopped fine
• Sea salt, to taste
• 1 fresh jalapeño pepper
• 2 plantains
• 6 cups vegetable oil

 Tequila Lime Shrimp Ceviche

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• Three-Pepper Vinaigrette (recipe follows)
• 1 large or 2 small mirliton, peeled and cut into matchsticks
• 1-1/2 pounds (21 to 25-count) boiled Gulf shrimp (prepared with liquid or dry crab boil)
• 2 small ripe avocados
• 2 cups spring mix (about 3 ounces) or other mixed baby lettuces
• Small red onion, sliced very thinly and separated into rings, for garnish
• Finely diced red, green and yellow peppers, for garnish

Three-Pepper Vinaigrette, Yield: About 1-1/2 cups

• 1 large egg yolk
• 1/4 cup fresh lemon juice
• 1 cup extra virgin olive oil
• 1/4 cup vinegar
• 1/2 teaspoon very finely chopped shallot
• 1/4 teaspoon very finely chopped garlic
• 8 medium leaves basil, finely chopped
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon Kosher or sea salt
• 2 tablespoons each finely chopped red, green and yellow bell pepper

Arnaud's Gulf Shrimp Salad

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