This week’s recipe comes from the pages of our current issue of New Orleans Magazine. It is a perfect dish for the dog days of August. For more great summer time recipes pick up a copy of our current issue subscribe on lineby clicking here
SHRIMP SALAD-STUFFED AVOCADOS
4 ripe avocados
2 pounds boiled shrimp, peeled,
deveined and chopped
6 tablespoons mayonnaise, good-
quality or homemade
4 green onions, chopped
Salt and pepper to taste
1 stalk celery, chopped
2 tablespoons lemon juice, plus
some for drizzling
2 tablespoons chopped parsley
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
Slice and peel avocados. Remove seeds. (An easy way to peel is to scoop the avocado out with a serving-size spoon.) Drizzle with a little lemon juice to keep the avocados from turning brown. Mix all other ingredients, including the 2 tablespoons of lemon juice, and fill the avocado halves, spooning extra over the top. Serves 4 as a luncheon entrée or 8 as a dinner appetizer.
