A Shrimp-Stuffed Avocado is the perfect “no-cook” recipe when it’s too hot to cook and all you feel like doing is “assembling.” It can be served as a first or main course for lunch or dinner. As a first course, I recommend one avocado per person, and if served as a main course, I would increase the portion to two avocados per person. If serving as a first course, follow up with my Chicken Brochettes with Zucchini Salad” salad. For dessert, my Easy Plum Crumble Recipe would be an excellent finish!

Servings: 4

INGREDIENTS

FOR SALAD:

1 lb (450g) of cooked shrimp, cut into bite sized pieces
1/2 cup (113g) cherry tomatoes, diced
2 Tbsp (30 ml) shallots, diced
¼ tsp (1.25 ml) fresh lemon zest
1 tbsp (15 ml) fresh dill, minced + more for garnish
Kosher salt and freshly cracked black pepper, to taste
1/4 cup (60 ml) mayonnaise
2 ripe avocados

STEPS

1) Place shrimp in a large mixing bowl. Add the diced cherry tomatoes, shallots, dill, and salt and pepper.

2) Add the mayonnaise, and stir until the shrimp and vegetables are well-coated.

3) Moments before serving, slice the avocado in half, length wise. Scoop out the avocado with a large spoon and place it on the plate.

4) Spoon over the shrimp salad into the Avocado and over the sides, it supposed to be a bit messy and rustic.

5) Garnish with freshly cracked pepper and more diced dill.

6) Serve two avocados as a light dinner or lunch, or it’s great as a first course! In that case serve one avocado per person as a starter.