1. In a bowl, toss the shrimp, vinegar, half of the oil, shallot, honey, and mint. Season with salt and pepper.
2. Heat a grill to medium high and brush surface with oil. Place each avocado half facedown on the grill and let steam in its shell for 4 to 5 minutes.
3. Transfer to a plate and top with shrimp salad.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (82%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 29.8mg||1 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.5g|
|Protein 0.2g||0 %|
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Calories per serving: 74
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