Hazelnut-Shrimp Salad
Yield: 4 servings. 

       2 lbs. shrimp, cooked, shelled and coarsely chopped 
       1/2 cup dairy sour cream 
       1/2 cup mayonnaise 
       1/2 cup roasted & chopped Oregon hazelnuts 
       2 tablespoons chopped parsley 
       1/4 teaspoon salt 
       1/8 teaspoon pepper 
       1/2 teaspoon dill weed 
       3 tablespoons lemon juice 
       2 ripe avocados 
       lemon wedges 
       lettuce

Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts, parsley,
seasonings and 1 tablespoon lemon juice. Chill. Peel and slice avocado; brush
with remaining lemon juice. Arrange avocado, salad and lemon wedges on
lettuce-lined serving plate. Sprinkle remaining hazelnuts on shrimp salad.