Shrimp-Stuffed Peruvian Avocados Au Gratin
Remove most of the flesh of each avocado half with a spoon, leaving ½ inch attached to the shell. Place the flesh in a large bowl. Mash the avocado with a fork and add the lime juice. Season with salt and pepper to taste and set aside.
In a large skillet, heat the butter and sauté the shrimp for 2 minutes. Set a few shrimp aside for a garnish and add the rest to the mashed avocado. Fill the avocado skins with the shrimp-avocado mixture, sprinkle with grated cheese, and heat under the broiler until the cheese turns golden. Garnish with the reserved shrimp and serve.
Difficulty level: low
8 large Peruvian avocados, halved and pitted Juice of 2 limes Salt and pepper
1 tablespoon butter
2 pounds small shrimp, cleaned
1 cup grated hard cheese, such as Parmesan