Avocado and Shrimp Terrine - Cooking by the Book

Ingredients

• 8 small ripe avocados [7 to 8 cups of pulp]
• Juice of 4 lemons
• 1 tablespoon Dijon mustard
• Dash of Worcestershire sauce
• Salt and white pepper to taste
• ½ cup heavy cream
• 8 ripe Italian plum tomatoes, peeled, seeded, and diced
• 3 tablespoons heavy cream
• 2 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh basil, or ½ teaspoon dried basil
• Salt and freshly ground pepper
• 1 cup dry white wine
• 1 cup water
• Salt and pepper to taste
• 2 pounds fresh medium-sized shrimp, cleaned and deveined