• Cooking Time: 5
  • Servings:
  • Preparation Time: 5


Mom and Dad became friends with a couple in Puerto Vallarta several years ago and had this as a yummy appetizer one night before dinner. While I love these, I think their first experience having them was made even better sitting on a terrace overlooking the Bahia de Banderas at sunset with Andrea Bocelli playing in the background. Dad fell in love with Bocelli's music that night which made me slightly disgruntled when I reminded him I had given him a CD of Bocelli several years back!

Submitted by: "Katie Bernier"


  • Avocados, halved and pitted
  • Mayo
  • Sour cream or plain yogurt
  • Onion or celery, finely chopped
  • Can of baby shrimp, drained
  • Minced garlic
  • Olive oil
  • Salt
  • Pepper
  • Curry
  • Paprika


  • Gently sauté baby shrimp with minced garlic in olive oil and cool.
  • Mix a 1 to 1 to ratio (1/4 C of each) of mayo and sour cream/yogurt.
  • Stir in onion/celery, season with salt, pepper and curry (please remember curry is a steeping spice and imparts more flavor the longer it sits).
  • Gently fold in shrimp and fill avocado halves with salad so it's mounding above.
  • Sprinkle with a touch of paprika and serve.
  • Shrimp salad can be made in advance. I like to use low fat mayo and sour cream making this even healthier than it already is!

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