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.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4|
|Calories from Fat: 192 (76%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||28 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 31.9mg||10 %|
|Sodium 39.2mg||1 %|
|Potassium 577mg||15 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 3.3g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 253
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