Avocado Halves with Shrimp Salad
Summary
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Ingredients
header
Shrimp Salad 1 pound
cooked shrimp, tails & shells removed 1⁄4 cup
red bell pepper, small diced 1⁄4 cup
green bell pepper, small diced 1⁄4 cup
Maui onion, small diced 1 tablespoon
parsley, finely chopped 4 tablespoons
green onions, finely chopped 1 teaspoon
garlic, minced 1
lemon, juiced 2
limes, juiced 1 teaspoon
Worcestershire sauce 2 teaspoons
Tabasco sauce 1⁄2 teaspoon
Salt 1⁄4 teaspoon
white pepper 5
basil, julienned header
Chili Mayonnaise 1 cup
mayonnaise 2 teaspoons
chili powder 1⁄2 teaspoon
garlic powder 1 tablespoon
chipotle chilies in adobo sauce, minced 1 can
4.5 oz. chopped green chilies header
Bread Crumbs and Avocados 1⁄4 teaspoon
paprika 1 cup
bread crumbs 2 tablespoons
parsley, minced 2
large, ripe avocadosInstructions
Shrimp Salad
- In a mixing bowl, combine above ingredients.
- Refrigerate for 30 minutes, stirring occasionally.
- Drain excess liquid before filling avocados.
Chili Mayonnaise
- Mix all ingredients together, chill and reserve.
Bread Crumbs and Avocados
- Combine paprika bread crumbs and parsley. Mix well and reserve.
- Preheat broiler.
- Place each avocado on its side, with skin still on, and slice off a thin round portion so the avocado will sit levelly on the serving plate.
- Repeat with the opposite side.
- Each avocado will have 2 thin slices cut from each side.
- Cut the avocado in half lengthwise, then remove pit and discard.
- Fill each avocado with about ¼ cup Shrimp Salad.
- Cover Shrimp Salad with a thin layer of Chili Mayonnaise and bread crumbs.
- Place avocados on a baking pan in the oven. Broil until bread crumbs are brown, about 5-7 minutes.
- Place each avocado half on a bed of shredded lettuce and serve with extra Chili Mayonnaise.
Notes
For the shrimp, you could also try ½ lb. of 26/30 ct. jumbo peeled and deveined shrimp. Cook briefly until done and chop.
