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