Shrimp-Filled Avocado Shells

Serves: 2
Total Calories: 205


1 avocado, halved and seeded
fresh lemon or lime juice
1/2 cup cooked small shrimp
1/4 cup minced water chestnut
2 green onions, minced
2 tablespoons mayonnaise
1/2 teaspoon curry powder to taste
salt and freshly ground pepper
lettuce leaves


Sprinkle cut edges of avocado with lemon or lime juice. Combine all remaining ingredients except lettuce and toss lightly. Mound in avocado halves. Set each on lettuce-lined plate. Cover and chill until ready to serve.

Fun Fact: Avocados are sold unripened; allow a few days for them to ripen before you use them. You can speed up the ripening process by putting the avocado in a brown paper bag. When puréed with a little lemon juice, they can be frozen in an airtight container for later use. Avocados have been grown in California since 1871.

Nutritional Facts:

Serves: 2
Total Calories: 205
Calories from Fat: 103

This Shrimp-Filled Avocado Shells recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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