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Shrimp Mango Stuffed Avocados

YIELD: Makes 4 avocado halves plus extra filling

INGREDIENTS

For Creamy Honey Lime Vinaigrette:

1/3 cup - olive oil

1/4 cup - white wine vinegar

1/4 cup - honey

2 T - mayo

juice and zest of 2 limes

1 - jalapeño, seeds removed and finely minced, optional

1/2 tsp. - salt

1/2 tsp. - freshly ground pepper

For Avocados:

3/4 lb. - pre-cooked shrimp, peeled and deveined

1 - can artichokes quarters, well drained and chopped

1 - mango, peeled and diced

1 - red pepper, core and seeds removed, diced

4 - firm but ripe avocados

tortilla chips and sliced jalapeño, for serving

DIRECTIONS

Whisk together all the ingredients for the Creamy Honey Lime Vinaigrette until it creates a creamy consistency.

Chop the Shrimp into 1/2” pieces and combine with the artichokes, mango and red pepper in a medium bowl.

Pour the vinaigrette over the shrimp mixture and refrigerate for about an hour.

Halve each avocado lengthwise and remove the pits. With the tip of the knife, cut through the flesh of the avocado, taking care not to pierce the skin, 4 slices each direction, this is how you dice the avocado without mashing it up. With a spoon, carefully scoop out the diced avocado into the bowl with the shrimp, repeat with all the avocados.

Gently fold the avocado into the shrimp mixture, taking care not to tear up the avocado. Now fill each avocado shell with a heaping scoop of the shrimp mixture and serve immediately alongside any extra filling and tortilla chips.

TIP

Any remaining filling can be served as a second meal on a bed of greens. or rolled up in a tortilla with greens.