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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A cup of gazpacho and a shrimp stuffed avocado for lunch is my idea of heaven - I can have summer year round. Ingredients:
11/2 tablespoons lemon juice |
2 tablespoons olive oil |
1 teaspoon dijon mustard |
salt and pepper to taste |
1/2 cucumber, peeled, seeded and diced small |
1 stalk celery, diced small |
8-oz package cooked salad shrimp, thawed if frozen |
2 ripe avocados, each cut in half lengthwise, stone removed |
Directions:
1. Combine lemon juice, oil, mustard, salt, pepper, cucumber, celery & shrimp.
2. Spoon into avocado halves
3. Serve
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