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Sonoran Grill Shrimp-Stuffed Avocado
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 to 30 count) cooked shrimp, tails removed and chopped
1 stalk celery, chopped fine
Fresh-ground black pepper to taste
Cut the avocados in half; remove seeds and skin.
In a small mixing bowl, combine the shrimp, celery, shallot, dill, and pepper. Toss well then add the mayonnaise.
Mix together and spoon into avocado halves.
Split the lettuce between 4 chilled salad plates.
Set 1 stuffed avocado in the center of each plate.
Serve immediately with lemon wedge on side.
Source: Sonoran Grill