Shrimp Stuffed Avocado with Tomato and Almond Salad

Avocado Stuffed with Shrimp and Tomato Salad

Category: Appetizer
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients

Instructions

1. Prepare the Shrimp Marinade
   Start by marinating the shrimp. To do this, gently score the backs of the shrimp with a sharp knife to ensure even marination. Place the shrimp in a bowl and grate the zest of half a lemon over them. Add the soy sauce and stir gently with a spoon to ensure the shrimp are coated. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld.

2. Prepare the Tomato Salad
   While the shrimp marinates, wash and dry the heirloom tomatoes. Slice them into thin rounds, then cut the slices into small cubes about 1 cm in size. Set the diced tomatoes aside in a separate bowl.

3. Prepare the Avocados
   For the avocado, cut it lengthwise around the pit. Carefully remove the large seed by tapping it with the edge of your knife and twisting it to remove. Once the seed is removed, scoop out the flesh using a melon baller or a spoon, being careful not to tear the skin, as you’ll use it as a “bowl.”

4. Toss the Avocado with Lemon
   Dice the avocado pulp into small pieces and place it into a mixing bowl. Add the freshly grated zest and the juice of the second half of the lemon to the avocado to prevent oxidation. Drizzle in a bit of extra virgin olive oil and stir gently to combine. Set the mixture aside for now.

5. Toast the Almonds
   In a dry pan, lightly toast the sliced almonds over medium heat, stirring constantly for about 2-3 minutes or until they are golden brown. Once toasted, remove them from the pan and set them aside to cool.

6. Cook the Shrimp
   Now, heat a pan over high heat. Add the marinated shrimp and cook them for about 1 minute on each side, until they turn pink and are cooked through. Be careful not to overcook them, as they will become rubbery. Once cooked, remove them from the pan and set them aside to cool slightly.

7. Assemble the Avocado Stuffed Shrimp
   Take the hollowed-out avocado halves and begin to stuff them with the avocado mixture. Add a spoonful of the diced tomato salad on top of the avocado, followed by a few pieces of shrimp. Sprinkle some toasted almond slices on top for crunch, and finish with a sprig of fresh mint for a burst of color and flavor.

8. Serve
   Arrange the stuffed avocados on a platter and drizzle a small amount of acacia honey over each one for a delicate sweetness that complements the savory flavors. Garnish with additional fresh mint leaves and a light dusting of freshly ground black pepper.

Nutritional Information (per serving)

This Avocado Stuffed with Shrimp and Tomato Salad is a light yet flavorful appetizer, perfect for a fresh and sophisticated start to any meal. The creamy avocado, marinated shrimp, and crisp almonds combine beautifully with the tangy tomato salad, creating a dish that is both satisfying and refreshing. Whether you’re serving this for a casual gathering or as an elegant starter at a dinner party, it is sure to impress your guests with its delicate flavors and beautiful presentation.