The other day, I bought a package of cooked baby shrimp at the supermarket with the intention of making some sort of shrimp salad. As is usually the case when I buy fresh seafood, I lost the craving for the intended dish and had to think of another way to use them (and quickly). I wanted something light and refreshing to accompany the summer weather, but filling enough for a standalone meal. I’ve regained my taste for Mexican food after ODing on it in Palm Springs, especially guacamole, so I loaded up on ingredients and set to work on this shrimp stuffed avocado.

Ingredients:

About a half pound of cooked shrimp (I used baby shrimp)

One avocado

One medium tomato

The juice of one lime

One to two Tablespoons of finely chopped shallots

One garlic clove, finely chopped

A handful of cilantro, chopped

Salt and pepper to taste

Directions:

1) Combine all ingredients (except the avocado) in a bowl and allow to marinate for about fifteen minutes to enhance the flavor.

2) Slice the avocado in half and carefully remove the pit.

3) Spoon as much of the shrimp mixture as you can fit into the avocado halves and arrange on a plate.

Dig in!

I’m curious – have any of you tried out a Foodie Friday recipe? How did it turn out?