Shrimp & Cucumber Stuffed Avocados

This spring David and I have really taken up getting in the kitchen and cooking together.  We both really enjoy it and it gives us a chance to catch up on the events of the day.  David usually handles the meats (grilled or otherwise) and then I try to put it all together with the sides.  David was going to grill last night so I made this side salad and it was a huge hit!  We loved it. (shrimp....avocado...what's not to like!)  

Just thought I'd pass it on. It's so versitile!  Leave the shrimp out for a veggie dish. Replace shrimp with lobster for a more decadent supper or party dish.  Use chunk chicken or tuna in place of seafood if that's not your thing. I could even see adding corn, black beans and red pepper flakes for a more southwestern flavor or mandarin oranges and pineapple for a fruity flavor! It would make a cute ladies luncheon salad.  Leave out the cheese and it's gluten and dairy free!

Citrus Dressing

• 1/4 cup freshly squeezed orange juice


• 1/4 cup freshly squeezed lime juice


• 1 teaspoon grated lime zest


• 1/2 teaspoon fresh ground black pepper


• 1/2 teaspoon sea salt


• 1 teaspoon sugar

Salad

• 1 cup cooked shrimp, chopped (more for an entree version)


• 3 tablespoons chopped mint, more for garnish


• 1/4 cup chopped cilantro, more for garnish


• 2 ounces queso fresco or mild feta, crumbled, more for garnish (I used feta)


• 1/2 cup diced English cucumber, peeled and seeded


• 1/2 cup seeded and diced tomato


• 2 avocados, ripe yet firm


• 4 cups shredded romaine

To make the dressing, whisk together orange juice, lime juice, lime juice, zest, pepper, salt and sugar in a small bowl. Set aside.

To make the salad, in a medium bowl, combine shrimp with mint, cilantro, cheese, cucumber and tomatoes.

Split avocados and discard pits. With a table knife, gently score flesh of avocado without splitting the shell. Scoop out avocado and add to shrimp salad, reserving avocado shells.

Pour half of the dressing over the salad and gently toss to coat. In another bowl, toss romaine with remaining dressing.

To serve, divide lettuce among plates. Set avocado shells on greens and fill with shrimp salad. Garnish with additional cheese, mint and cilantro leaves and serve.

(I put ALL the dressing on the shrimp mixture and put it in the fridge for an hour to chill and marinate flavors.  Then served cold in the avocado shells as described.  It's the PERFECT summer side dish!)