Avocado Stuffed with Shrimp Recipe-February 2024-www.zdask.com

　　As typically Mexican as the previous recipe is, this one is just as typically American, right down to the Miracle Whip, which I have always preferred to mayonnaise. Naturally sweet shrimp is highlighted by a creamy, mildly sweet, tangy dressing and rich, buttery avocado. This is one of my favorite summer appetizers.

Ingredients

makes 8 servings

　　1 pound small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled

　　1 medium tomato, seeded and chopped

　　1/2 medium white onion, finely chopped

　　1 to 2 tablespoons chopped fresh cilantro leaves

　　1/4 cup Miracle Whip or mayonnaise

　　Juice of 1/2 lime (about 1 tablespoon)

　　Kosher salt and ground pepper to taste

　　4 ripe avocados

Step 1

In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.

Step 2

Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.

　　Eva's Kitchen