Avocado stuffed with Salsa Shrimp | Peggy Lampman's dinnerFeed

Recipe: Avocado with Salsa Shrimp

Ingredients

1 tablespoon grape seed or canola oil
1/2 teaspoon cumin
12-16 ounces raw shrimp, thawed, peeled and deveined (you will need 5-8 shrimp per avocado, depending on size of shrimp and avocado)
1 1/2-2 cups of your favorite salsa*
2 large ripe avocados

Instructions

Heat oil in large sauté pan to medium high heat; stir in cumin. Cook shrimp until just cooked through, 1-3 minutes on each side, depending on size of shrimp.
Toss the warm shrimp with 1 1/2 cups salsa, adding additional salsa to taste. Let the shrimp stand in the salsa at room temperature 30 minutes, stirring occasionally, for the flavors to combine. Refrigerate until ready to serve.
Up to two hours before serving, cut each avocado in half, from pole to pole. Pit the avocado but do not peel. Divide and spoon the shrimp salad into the avocado shells. Serve.

*"Doctor-up" your salsa according to your palate. I love fresh cilantro and add several additional tablespoons to mine, reserving extra sprigs for a garnish.

Active Time: 10 minutes

Rest Time: 30 minutes

Number of servings (yield): 4