Avocado and Shrimp Rafts

2 large red bell peppers
1 avocado, halved, pitted and peeled
1 tablespoon lime juice
1/4 teaspoon salt
14 medium-sized cooked shrimp (about 12 ounces) split lengthwise
1/3 cup prepared salsa

In a small bowl, combine avocado with lime juice and salt; mash until mixture is chunky. In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down. Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired. Cover surface with plastic wrap and refrigerate until ready to serve.

From: Avocados from Mexico