Servings: 4
Ingredients
- ⅓ cup light
mayonnaise
- 1 teaspoon mild, medium or hot curry powder
- 2 tablespoons chopped fresh cilantro, or
mint
- Salt to taste
- ½ pound cooked salad
shrimp
- 1 celery rib, finely
chopped
- ½ small red bell pepper, finely chopped
- 2 green onions, thinly
sliced
- 2 medium ripe
avocados
- 1 tablespoon lime juice
Directions
- Mix mayonnaise, curry powder, cilantro and salt
in a medium bowl to combine.
- Mix in the shrimp, celery, bell pepper and
green onion.
- Cut each avocado in half lengthwise; remove
the pits. Trim a little from the bottom of each avocado so that they sit
straight.
- Set a half avocado on each of 4 plates;
brush with the lime juice. Divide and mound the shrimp mixture on top of
the avocados and serve.
- Looking for something different? Divide and stuff the shrimp salad into four ripe papaya halves, seeds removed. Or, make shrimp and crab stuffed avocados by replacing half the shrimp with fresh crabmeat.
