Shrimp and Avocado Salad

Recipe courtesy of Hass Avocados from Mexico.

Recipe Ingredients:

2 ripe Hass avocados
8 ounces peeled, cooked small shrimp
1 cup diced pineapple or mango
2 tablespoons diced red onion
1/2 to 1 teaspoon jerk seasoning
2 tablespoons fresh lime juice

Cooking Directions:

1. Cut avocados lengthwise around middle; remove pits by striking lightly with a knife blade; twist to separate halves; scoop out halves with a spoon; dice avocado flesh; reserve shells.
2. Reserve 4 shrimp for garnish; in a medium-size bowl, combine the remaining shrimp with the pineapple, red onion, jerk seasoning and lime juice. Gently stir in avocado.
3. Spoon mixture into shells, dividing evenly; garnish with the reserved shrimp.

Makes 4 servings.

Recipe and photograph courtesy of Hass Avocados from Mexico; mexhassrecipes.com.