Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 15 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a small bowl, blend oil, vinegar, salt and garlic. Slice 4 of the shrimp lengthwise; cut remaining shrimp into 1/2 inch pieces. Add shrimp to oil mixture and set aside.
Halve avacados lengthwise and remove pits. With a spoon, carefully scoop out bite-size chunks of avacado and add to shrimp mixture, stirring to coat well; reserve avacado shells. If made ahead, cover avacado mixture and shells and refrigerate for up to 6 hours, gently blending mixture once or twice.
Set aside shrimp halves and fill shells with remaining avacado mixture; then top each with 2 shrimp halves. Sprinkle with pistachios.
Line 4 salad plates with lettuce leaves and arrange a filled shell on each.
