Cold Shrimp Stuffed Avocados

3 large avocados
juice of 1 lemon
1 pound cooked shelled shrimp (reserve 6 whole shrimp), coarsely chopped
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
mayonnaise
pepper
3 Tbsp minced fresh coriander leaves or parsley

Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the flesh into a bowl, then sprinkle the shells with a little lemon juice to prevent darkening. Mash the avocado flesh with a fork. Add the shrimp, hot pepper, egg and olives and mix well. Add enough mayonnaise, beginning with 1/3 cup, to bind the ingredients together. Pepper to taste. Stuff the avocado shells with this mixture. Top each with one of the reserved shrimp and sprinkle with coriander. 6 servings.

From: Nika Hazelton's Way with Vegetables