Time 15m Yield 4 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.
Time 30m Yield 8 servings Number Of Ingredients 13 Steps:
In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper. Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves. Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.
Number Of Ingredients 10 Steps:
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.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt. Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Time 1h15m Yield 2 serving(s) Number Of Ingredients 14 Steps:
Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth. Mix in the shrimp, olives, celery, and onion. Allow salad to marinate at least 1 hour. Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact. Cut a small sliver of avocado off each half so that it will lie flatter on serving plate. Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish. Mix majority of pulp with shrimp mixture. Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves. Sprinkle paprika on. Garnish by dividing RESERVED pulp between portions.
Time 25m Yield 6 servings. Number Of Ingredients 14 Steps:
Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.
Time 15m Yield 4 halves, 4 serving(s) Number Of Ingredients 12 Steps:
In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.
