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shrimp salad stuffed avocados

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Shrimp Salad Stuffed Avocados

This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. For a salty punch, top these babies off with crumbled feta. You deserve it.

Ingredients :
  • Basil, for garnish
  • Freshly ground black pepper
  • Kosher salt
  • Juice
  • 1/4 cup Greek yogurt
  • 1/2 cup Corn
  • 1 cup Cherry tomatoes, halved
  • 1/2 pound Raw, de-veined shrimp
  • 2 tbsp. Extra virgin olive oil
  • 2 Avocados, pitted
Directions :
  1. Scoop out avocados, leaving a small border. Dice avocado and set aside.
  2. In a skillet over medium-high heat, heat olive oil. Add shrimp and cook until fully cooked through 5-7 minutes. Let cool, then chop into bite-size pieces.
  3. In a large bowl, toss diced avocado with shrimp, tomatoes, corn, greek yogurt, and lemon juice. Season with salt and pepper.
  4. Divide salad among 4 avocado halves. Garnish with basil.

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