Thank you, Food52! I don't think this cold terrine would ever have come out of my kitchen without your avocado challenge...I adore avocado and wanted to highlight its green creaminess and pay to tribute to classic avocado Ritz as well as the wonderful wobbliness of 60's and 70's gelatin mousses...Then I remembered a summer fruits terrine I used to make, set in jelly. And so this avocado, mango and shrimp aspic evolved, with a hint of SE Asia and a kick of spice. Perfect picnic food, buffet offering, and cool starter to summer supper. <br /> <br />The mango and shrimp pieces should be small enough to be incorporated within a slice. If they are larger, it becomes hard to cut neatly. The avocado can be larger, as it is easy to slice through. <br /> <br />You can use leftover shrimp from a barbecue or cocktail, or start from scratch, following the first part of this recipe. To turn it vegan, substitute carrageenan or agar-agar for gelatin and omit the shrimp. <br /> <br />(And you need about 6-7 limes for this recipe...) <br />

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