Avocado Stuffed With Shrimp

Appetizer, Lunch


1 1/2 tablespoons mayonnaise

1 teaspoon rice vinegar

1 1/2 teaspoons parsley, chopped

1/8 teaspoon dill weed

1/16 teaspoon salt (to taste)

1/16 teaspoon onion powder

1/8 teaspoon black pepper

4 ounces shrimp, cooked and chopped into 1/4 inch pieces

1 tablespoon green olives, sliced (optional)

2 tablespoons celery, minced

1 teaspoon green onion, optional and minced

2 avocados

1/4 teaspoon paprika

bibb lettuce


1 Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.

2 Mix in the shrimp, olives, celery, and onion.

3 Allow salad to marinate at least 1 hour.

4 Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.

5 Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.

6 Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.

7 Mix majority of pulp with shrimp mixture.

8 Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.

9 Sprinkle paprika on.

10 Garnish by dividing RESERVED pulp between portions.


Calories 408.1
Calories from Fat 304
Total Fat 33.7 g
Saturated Fat 4.8 g
Cholesterol 74.3 mg
Sodium 492.4 mg
Total Carbohydrate 20.9 g
Dietary Fiber 13.7 g
Sugars 2.2 g
Protein 12.0 g