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 little dish.
Shrimp Stuffed Avocado
About a half pound of cooked shrimp (I used baby shrimp)
1 medium tomato
Juice of 1 lime
1-2 Tablespoons finely chopped shallots
1 garlic clove, finely chopped
Handful of cilantro, roughly chopped
Salt and pepper to taste
Combine all ingredients (except avocado) in a bowl and allow to marinate for about 15 minutes to enhance the flavor. Slice the avocado in half and carefully remove the pit. Spoon as much of the shrimp mixture as you can fit into the avocado halves and arrange on a plate.