Kimberly Burton Allen

“Pile chilled bay shrimp in the seed cavity of the prepared avocado and top with a generous tablespoon of Marie Rose sauce.  Sprinkle with a tiny amount of cayenne pepper or paprika to taste. Garnish with a spring of flat parsley and serve on a leaf of curly red lettuce with a wedge of lemon.”
― Kimberly Burton Allen, A Butler’s Life: Scenes from the Other Side of the Silver Salver

“Tabasco Worcestershire sauce 1 tsp. Pernod or scotch (optional) Make the Marie Rose sauce:  Stir together mayonnaise, ketchup, and horseradish until well mixed.Add a dash of Worcestershire sauce and Tabasco to taste.  Add the liquor if you're using it. (The French like Pernod, but I prefer to omit the liquor.) Refrigerate, covered, until ready to use. Marinate the bay shrimp for fifteen minutes in white wine vinegar to which a few dashes of Tabasco has been added.  Drain and chill until composing the starter. Halve avocados lengthwise and remove seeds.  Cut a small slice out of skin so that the avocado half sits flat on plate, cut side up.  Sprinkle with lemon juice to prevent it from darkening.”
― Kimberly Burton Allen, A Butler’s Life: Scenes from the Other Side of the Silver Salver