Cajun Shrimp Stuffed Avocado

Ingredients

• 1 lb large shrimp or prawns, (peeled and deveined)
• 3 medium avocados
• 2 cloves garlic, (minced)
• 1 tsp smoked paprika, (or regular paprika)
• 1/2 tsp cayenne pepper
• 1 tsp each dried oregano and dried thyme
• 1/2 tsp sea salt
• 1/2 tsp black pepper, (freshly ground)
• 1 tsp lime zest
• 1 tbsp olive oil, (extra virgin)
• 18 cherry tomatoes, (halved or sliced)
• 1 medium lime, (cut into 1/8ths)
• cilantro leaves, (for garnish)
• 1 tsp white wine vinegar
• 1 tsp olive oil, (extra virgin)
• reserved avocado flesh from creating a larger cavity
• squeeze of lime juice
• salt and pepper, to taste

Instructions

1. 1

   Peel and devein the prawns (or shrimp) and pat dry so that the Cajun seasoning will adhere to the shrimp.

2. 2

   Mince the garlic cloves and zest one half of the lime, saving the other for serving as a garnish.

3. 3

   Combine the minced garlic, smoked paprika, cayenne pepper, oregano, thyme, lime zest and salt and pepper in a small bowl. Add the shrimp and toss until well coated. Set aside.

4. 4

   Slice the avocados in half and remove the pit. Using a small teaspoon, remove a small amount of avocado flesh from each half to create a larger cavity. Squeeze a little lime juice over each half to prevent browning.

5. 5

   Combine this scooped avocado flesh with a teaspoon of olive oil, a teaspoon of white wine vinegar, salt and pepper. Mash with a fork until very smooth.

6. 6

   Heat a skillet over medium heat. Add 1 tablespoon olive oil. When hot, add the seasoned shrimp. Cook on one side for 2 minutes, then turn with tongs and cook on the other side, just until no longer translucent. Remove from heat promptly. Avoid overcooking or shrimp will become rubbery.

7. 7

   Add 3 or 4 cooked shrimp to each avocado half. Garnish with cherry tomato slices and freshly chopped cilantro. Serve with avocado cream on the side.