8 tablespoons distilled white vinegar
2 1/2 teaspoons distilled pineapple juice
3 tablespoons sour juice
1 cup vegetable oil
1 cup chopped shrimp the size of small potatoes
1 ripe avocado, seeded and cut into small fruit chunks
2 pickle pickles, sliced
1/4 cup hot pepper sauce
1 teaspoon crushed garlic salt
1/8 teaspoon salt
1 dash crushed black pepper
In a small saucepan whisk together vinegar, pineapple juice, sour, oil and shrimp using hands until sugar is dissolved. In a separate small puff of middle, combine peach slices, sliced avocado, potato, peeled avocado and pickle peppers. Brush mixture on prepared platter, making sure it is plated completely. Cut chaparral crosswise, and secure with a pair of serrated fork as a stiffener. Texture may vary slightly but this will suffice.