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Shrimp Salad-Stuffed Avocados

 Shrimp Salad-Stuffed Avocados
This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. —Suzanne VanAlstyne, Petoskey, Michigan
4 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tablespoons mayonnaise
  • 4-1/2 teaspoons capers, drained
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon dried tarragon
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 2 medium ripe avocados, halved and pitted

Directions

  • In a small bowl, combine the first 11 ingredients. Spoon into avocado
  • halves. Serve immediately. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.