Shrimp Remoulade Avocados

Shrimp cuddles up so deliciously to avocado, blanketed with spicy remoulade!

shrimp remoulade fillled avocado

4 ripe Haas avocados

1/2 pound large raw shrimp, shelled & deveined

(fresh or frozen)

2 limes

1 1/4 cups mayonnaise

1/4 cup mustard (Creole mustard if available)

1 tablespoon paprika

1 teaspoon smoked paprika

2 teaspoons horse radish (optional)

1 teaspoon pickle juice

1/2 to 1 teaspoon hot sauce (depending on taste)

1 teaspoon onion powder

1 large clove garlic, finely minced

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

salt and pepper to taste

3/4 cup freshly grated Parmesan cheese

-Mix the following ingredients together to create the remoulade. (Can be made ahead and left for flavors to meld for 30 minutes to several hours in refrigerator.)

-Combine: mayonnaise, mustard, paprikas, pickle juice, hot sauce, onion powder, garlic, thyme, oregano, basil, salt and pepper, horseradish. Let sit at least 30 minutes.

-Rinse shrimp (if frozen, rinse in cold water until thawed). Marinate shrimp in mixture of juice of 1/2 lime, 2 tablespoon olive oil, 1 clove garlic - finely minced, 1 teaspoon salt and 1/2 teaspoon lemon pepper for 30 minutes.

-Thread shrimp onto bamboo skewers and cook over grill or under broiler about 2 minutes on each side, just until they turn opaque. Set aside.

-Split avocados in half lengthwise, twist in half & remove pit. Do not remove the skin. Score avocado flesh gently, 4 times lengthwise and 4 times across. Squeeze lime juice lightly over the flesh and sprinkle with salt.

-Cut a small flat piece of avocado skin from the bottom of each half so that they will not roll when placed on the baking sheet. Line a large baking sheet with foil and spray with non-stick vegetable spray. Place the 8 avocado halves on the sheet, spaced evenly apart. Fill the cavity of each avocado half with 1 large spoonful of remoulade sauce, covering the flat cut surfaces as well. Place 3 - 4 grilled shrimp on top of each and sprinkle with Parmesan cheese.

-Place tray in oven preheated to 375 degrees and cook for 10 minutes until cheese is melted and sauce is warmed through. Serve warm.

Halve avocados, score the flesh, sprinkle with lime juice & salt.

Cut off small piece from bottom so it won't roll.

Place a spoonful of remoulade sauce in cavity and on flat surfaces.

Place grilled shrimp on top and sprinkle on paprika and cheese.

PERSNICKETY NOTES:

**Be sure avocados are just ripe enough to cut but not too soft.

**You can use medium-sized shrimp as well - just put twice as many of them on top of each avocado.