SHRIMP STUFFED AVACADO

Shrimp Stuffed Avacado image

Provided by Chef Potpie (Laurel)

Time 1h

Number Of Ingredients 15

4 avocados, ripe but firm
1 lb medium cooked shrimp, roasted for best flavor (see note)
1/2 medium red onion, finely diced
4 radishes, diced
1/2 red bell pepper, finely diced
2 celery stalks, finely diced
2 hard boiled eggs, diced
5 Tbsp mayonnaise (you can add finely chopped cilantro to this - optional, i used parsley
1 lime, juice of
salt and pepper, to taste
FOR SERVING:
lettuce leaves
sliced tomatoes
cilantro or parsley sprigs
hot sauce

Steps:

1. Roughly chop the shrimp, leaving a few whole for presentation.
2. In a bowl combine onions, radish, bell pepper, shrimp, eggs, celery, mayonnaise and half the lime juice. Mix well, salt and pepper to taste. Refrigerate while preparing the avocados.
3. Cut avocados in half, remove seed and carefully peel. Brush remaining lime juice all over the avocados to keep them from darkening too fast.
4. Using a spoon, stuff the avocados with the shrimp salad, place on plates lined with lettuce leaves and tomato slices. Garnish as desired with cilantro or parsley and serve immediately with hot sauce on the side.
5. NOTE: To roast the shrimp, (which makes them taste amazing!) toss them with olive oil and salt and pepper, place on a rimmed baking sheet and place in a PREHEATED 400F oven until cooked through. For medium shrimp this should only take about 5 minutes. Remove and allow to cool.