March 22, 2013

avocado stuffed with shrimp

final

Hello from Indian Wells, California. As you may have seen here, I am vacationing with my family for the week, and made avocado stuffed with shrimp poolside. The sun is hot down here, so I wanted to make something that could be served chilled and stay light.

During my week in the desert, I plan to read, eat, lay by the pool, eat, ride bikes, hike, swim and eat again. Happy Friday!

ingredients1-final

dressing4-final

avocado-final

Avocado Stuffed with Shrimp
makes 8 halves

INGREDIENTS

6 tablespoons mayonnaise
6 teaspoons parsley, chopped
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 teaspoon black pepper
16 ounces salad shrimp
8 tablespoons celery, minced
4 avocados
Fresh lemon juice

PREPARATION

Mix mayonnaise, lemon juice, parsley, dill weed, salt, onion powder and pepper in medium sized bowl until smooth. Mix in shrimp and celery.

Allow salad to marinate at least 1 hour.

Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact. Spoon shrimp mixture into the avocado halves.
Enjoy!