Shrimp Salad-Stuffed Avocados

1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons mayonnaise
4-1/2 teaspoons capers, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons lemon juice
3/4 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 medium ripe avocados, halved and pitted

In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately. Yield: 4 servings.

Originally published as Shrimp Salad-Stuffed Avocados in Simple & Delicious
September/October 2007, p35. Found at: Taste of Home