Avocado Shrimp Boats

Cooking Time: 1-2 min    Servings: 6-8

Products needed:

Cilantro Infused Olive Oil


  • 1 lemon 
  • 1 bay leaf
  • 2 ribs celery with leaves, halved
  • 2 flat-leaf parsley sprigs
  • 4 black peppercorns
  • 1 pound large shrimp, peeled and deveined
  • 3 plum tomatoes, seeded and cut into 1/4-inch dice
  • 1 c frozen peas, thawed
  • 1 jar roasted red peppers, drained and chopped
  • Juice of 1 lime
  • 3 ripe avocados, preferably Hass, halved and pitted
  • 1 cup Cilantro Mayonnaise (See Ciliantro Mayonanaise Recipe)
  • 6 small fresh cilantro leaves, for garnish


  1. Cut lemon in half, and squeeze juice into a large pot of water.
  2. Add the rinds, bay leaf, celery, parsley, and peppercorns and bring to a rolling boil.
  3. Reduce heat to medium, add shrimp, and cook until they turn opaque (usually less than 1 minute of cooking time - do not overcook or the shrimp will become tough).
  4. Immediately remove only the shrimp with a slotted spoon, and place in a bowl of ice.
  5. When cool, pat shrimp dry and cut into about 1-inch thick chunks.
  6. Discard the cooked veggies and water.
  7. In a large bowl, combine shrimp chunks with tomatoes, peppers and peas. 
  8. Carve 6 small balls from each avocado half using a small melon ball tool, and place in a separate bowl with the lime juice, tossing gently to cover to inhibit browning.
  9. Strain the avocado balls from the lime juice (save the juice), and add to the shrimp and tomato mixture.
  10. Coat the avocado shells with the remaining lime juice and set aside. 
  11. Fold the cilantro mayonnaise gently into the avocado, shrimp mixture, tossing gently to combine.
  12. Fill the reserved avocado boats with equal amounts of the shrimp mixture and garnish with fresh cilantro leaves and lime slices.