Shrimp & Scallop Salad in Avocado Cups |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Lovely start to any dinner. This recipe was originally published in Canadian Living Magazine Ingredients:
8 ounces shrimp, peeled,boil first them peel or use ready cooked |
8 ounces bay scallops or 8 ounces sea scallops |
4 avocados |
1/4 cup red onion, diced |
1/4 cup tomato, chopped |
1/4 cup english cucumber, chopped |
1 jalapeno pepper, chopped |
2 tablespoons parsley, chopped |
1/2 teaspoon lime zest |
2 tablespoons fresh lime juice |
Directions:
1. Cook the shrimp& scallops in boiling water for about 3 minutes (do not over cook or they will become tough, you should only cook them until the shrimp turn pink and the scallops are opaque. Drain& chill under cold water. Cube the scallops (Leave bay scallops whole). You may now, if you wish, cover the sea).
2. Cut Avocados in half and remove the pit.
3. Scoop out the flesh, leaving a thin shell, chop the flesh and place in a large bowl.
4. Add shrimp, scallops and remaining ingredients, toss lightly.
5. Divide among the 8 avocado shells, mound attractively.
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