Sonoran Grill Shrimp-Stuffed Avocado

Yield: 4 servings

Ingredients

• 1 shallot, minced
• 2 teaspoons fresh dill, minced fine
• 1/3 cup chipotle mayonnaise
• 2 heads butter lettuce, torn into bite-size pieces
• 4 wedges fresh lemon
• 2 ripe Haas avocados
• 1 pound (26/30 count) cooked shrimp, tails removed and chopped
• 1 stalk celery, chopped fine
• Fresh-ground black pepper to taste

Instructions

1. Cut the avocados in half; remove seeds and skin.
2. In a small mixing bowl, combine the shrimp, celery, shallot, dill, and pepper. Toss well then add the mayonnaise.
3. Mix together and spoon into avocado halves.
4. Split the lettuce between 4 chilled salad plates.
5. Set 1 stuffed avocado in the center of each plate.
6. Serve immediately with lemon wedge on side.

Attribution

Sonoran Grill