Avocados stuffed with Tarragon Shrimp Salad
Prep time: 
Total time: 
Serves: 4-6
  • 1 pound raw wild shrimp, cooked and cooled (about 2 heaping cups)
  • 1/3 cup olive oil mayo
  • juice and zest of half a lemon
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons chopped fresh tarragon
  • 1/2 cup chopped fresh celery
  1. Chop any large pieces of shrimp into bite-sized pieces. In a mixing bowl, stir together all of the dressing ingredients and then fold in the shrimp and celery. Lightly salt your avocado halves, and pile in the salad. Chill, or serve immediately. This makes enough to fill 4-6 avocado halves.
Recipe by Seasonal & Savory at http://www.seasonalandsavory.com/2012/03/avocados-stuffed-with-tarragon-shrimp.html