Shrimp and Avocado Salad
Recipe courtesy of Hass Avocados from Mexico.
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
- 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.
- 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.
- 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.