Recipe: West African Shrimp in Avocado boats

Serves 6

This elegant appetizer showcases creamy avocado and delicate shrimp.  Your guests will never know it only took you a few minutes to throw together (make the shrimp salad an hour or two ahead – cut the avocados immediately before serving).


1/2 lb cooked & cooled shrimp (shelled)
1T ketchup
1T mayo
1/4 of a fresh lime, juice (or to taste)
3 avocados, halved and pitted


Cut shrimp into little pieces. Behold the little nuggets of shrimp goodness.

A bit of ruby red ketchup for sweetness.

And creamy white mayo for richness.

That’s how they roll in the Ivory Coast.

A splash of lime juice pulls all the flavors together.

Sprinkle with salt and pepper and stir to combine.

Spoon into avocado halves and serve on a pretty platter to pretty people.

Preferably by the beach.

With a smile.

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  1. Ketchup and mayo and a little sugar or pickle relish is how we made Thousand Island dressing back in the old, old days before the thousands of bottled dressing we have now.

  2. I used to eat this when I was a little kid! I’d stir the ketchup and mayo together and call it Russian Dressing and pour it over the shrimp. I might even have invented it. Maybe I told someone about it when I was stuck in Abidjan.

  3. Brian …too funny….

  4. Definitely love this. I am going to try it and probably blog about it for christmas ideas…thanks for the inspiration :)


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