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)
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.