Serves: 4
Total Calories: 86
1. Rinse and drain shrimp. Place in a small bowl. Sprinkle with lemon juice. Set twelve shrimp aside for garnish and leave remaining shrimp in bowl.
2. Cut avocados in half lengthwise. Remove pit. Scoop out pulp in large pieces, leaving a 1/8 -inch shell. Place shells on a serving platter, cover with plastic wrap and refrigerate until ready to serve.
3. Chop avocado pulp into 1/4-inch pieces. Add avocados to shrimp in bowl.
4. Sprinkle with salt. Add salad dressing and gently toss until all ingredients are coated.
Evenly mound into avocado shells. Garnish with reserved shrimp.
Serve with potato chips, iced tea and carrot cake.
This Refreshing Shrimp And Avocado recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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