Restaurant Recipes

Sonoran Grill Shrimp-Stuffed Avocado

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Yield: 4 servings


  • 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


  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.


Sonoran Grill

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