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1
As you cut avocados drizzle lemon juice on them so that they will not darken.
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2
Mash avocados in a bowl and add the mustard and worcestershire sauce.
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3
In a separate bowl lightly whip the 1/2 pint of whipping cream.
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4
The cream should be a little loose, soft peak stage is the technical term.
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5
Fold cream into avocado mixture.
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6
Place parchment paper in a standard bread pan so that there is enough paper to cover the top of the filled terrine.
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7
Spray the parchment with release spray.
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8
Fill the terrine with 1/2 of the mixture, and refrigerate for 20 to 30 minutes.
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9
Remove terrine from refrigerator, slice the extra avocado and drizzle lemon juice on it to keep it from darkening, place the slices on the top of the chilled mixture.
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10
Pour other 1/2 of the avocado melange on top.
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11
Drizzle some lemon juice on top and fold parchment paper over top.
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12
Refrigerate for 35 to 40 minutes.
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13
While the terrine is chilling, peel devein and barely poach the shrimp, let the shrimp cool in the poaching liquid if possible.
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14
Set the shrimp aside for the garnish.
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15
Separate nice looking basil leaves for garnish.
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16
Prepare the sauce; roughly cut the tomato into bite size pieces, place in a small frying pan or saucepan and stew them slightly.
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17
Add a little lemon juice and the cream, mix in a few stray leaves of the basil cut into strips.
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18
The goal is to quickly cook off some of the liquid.
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19
Let this sauce cool to room temperature or below before saucing the dishes.
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20
To unmold, sit the terrine in some warm water for 1 minute or less, and unmold onto a platter.
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21
Slice into 3/4 inch thick pieces and place the shrimp and basil on the plate with the terrine.
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22
Spoon some of the basil rich sauce over the top.
