2 large ripe avocados, pitted and cubed
1/2 cup diced red onion
1/4 cup plus 1 tablespoon chopped fresh cilantro, divided
2 tablespoons minced jalapeño
2 tablespoons orange zest
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1 large egg
3 green onions, chopped (green parts only)
1 tablespoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1/3 teaspoon garlic powder
3/4 cup plain bread crumbs
1 pound peeled and deveined jumbo fresh shrimp (tails left on)
1/2 pound thinly sliced prosciutto, halved lengthwise
Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray.
In a medium bowl, gently combine avocado, red onion, 1/4 cup cilantro, jalapeño, orange zest and juice, vinegar, and oil. Cover and refrigerate until ready to serve.
In a small bowl, combine cream cheese and mayonnaise. Add egg, green onion, Worcestershire, Old Bay, garlic powder, and remaining 1 tablespoon cilantro, stirring to combine. Stir in bread crumbs.
Make a shallow cut lengthwise on the inside curve of each shrimp, cutting into but not through the back of each shrimp. Place a heaping tablespoonful of stuffing mixture into each butterflied shrimp. Wrap each shrimp in a piece of prosciutto, and place on prepared pan.
Bake for 20 to 25 minutes. Serve immediately with avocado relish.