½ teaspoon salt
Black pepper, freshly ground
1 tablespoon white wine vinegar
3 tablespoons walnut oil
3 tablespoons peanut oil or olive oil
OR 6 tablespoons best-quality olive oil
1 tablespoon Dijon or Dijon-style mustard
In a medium-sized glass bowl measure the salt and a few grinds of black pepper, add the vinegar and whisk until dissolved. Add the mustard and whisk until combined. Slowly add the oil, whisking continuously. Place the red and green pepper in a small saucepan with enough cold water to cover and bring to a boil and boil for one minute. Drain, rinse in cold water and dry on paper towels. Place in a medium-sized bowl and set aside. Brush the mushrooms with a damp cloth or mushroom brush being careful to remove dirt particles (do not wash toe mushrooms). Cut a small slice off the stem end to remove the dry dirty portion. Slice thinly. Place the slices in a small glass bowl and gently fold 2-3 tablespoons of vinaigrette dressing into the mushrooms and set aside. Finely chop the green onions and add them to the peppers. Cut the olives into quarters and add them. Add the shrimp to the boiling water and boil for 2 minutes, remove from the heat and let cool in the water. When cool, peel them and set them aside. Just before serving, peel and cut the avocados in halves, lengthwise, remove the seeds, slice them thinly, lengthwise, arranging them in a pinwheel design on dinner-sized plates for a more dramatic presentation. Squeeze lemon juice over the avocado slices to prevent discoloration. Pour the remaining salad dressing over the shrimp, add the peppers, green onions and black olives and combine. Add the mushrooms and fold gently together. Immediately spoon the mixture into the center of the pinwheel. Serve immediately.