Avocado Stuffed with Shrimp

Name: Avocado Stuffed with Shrimp
Yield: makes 8 servings
Ingredients: 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

December 9, 2011

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.

Recipe notes

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