Get a lot of flair with little effort with these elegant shrimp and avocado cups. Iceberg lettuce mixed into the creamy filling adds a juicy crispness to this refreshing salad.
8 ounces bay shrimp, cooked and cleaned
1 package (8-oz.) cream cheese, softened
2 1/2 tablespoons mayonnaise
1/4 cup finely chopped iceberg lettuce
1/4 cup chopped black olives, drained
1/8 teaspoon garlic powder
2 avocados, halved and pitted
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
In a medium sized bowl, combine shrimp, cream cheese, mayonnaise, lettuce, olives and garlic powder; stir well.
Spoon shrimp mixture into avocado halves and sprinkle with paprika and pepper. Refrigerate for 30 minutes before serving.
Makes 4 servings.