Shrimp-Stuffed Avocados

Shrimp-Stuffed Avocados

2 ripe, fresh avocados*, seeded
2 Tbsp. fresh lime juice
1 lb. baby shrimp (can substitute crab meat)
1/2 small red onion, finely diced (can be overpowering, try Vidella)
2 mangoes, peeled, seeded and diced
1/2 cup paleo mayonnaise
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped chives
Boston or other lettuce leaves, optional, for serving

Using a large spoon, scoop out the avocado from each half and cut into small dice. Place avocado pieces in a medium mixing bowl and toss with lime juice.

Add shrimp, onion, mango, mayonnaise, salt, pepper and half the chives. Stir gently to combine well.

Fill avocado halves with even amounts of shrimp mixture. Place each half on plate with lettuce. Sprinkle with remaining chives and serve.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

From: California Avocado Commission [Dead link:]
recipe picture
Chef Lisa Schroeder