Tarragon Shrimp Stuffed Avocado

Ingredients

Ripe avocado

½ lb of raw shrimp

Handful of Fresh tarragon

1 Green onions finely chopped (unless you’re me and like about 4 ! 

Half a sliced apple (sweet pink ones are best)

1 tablespoon of Mayo (low fat if you’re super disciplined)

¼ of a Lemon juiced

Red wine vinegar

Lemon zest

Dash of a hot sauce (your preferred type I love Tabasco)

Salt & Pepper

Method:

Set a pot of boiling water on the stove enough to cover the shrimp.

Peel and devein your shrimp

Discard the grody shrimp parts

Throw the shrimp shells into the simmering water.

Add salt, pepper, dash of hot sauce and a dash of red wine vinegar to the water. Also throw in some stems from your tarragon.

When the water is boiling turn to a simmer and throw your shrimp in. 

Cook (Poach) until they are pink and pull quickly, no more than 5 minutes or they overcook.

Set shrimp aside to cool in the fridge.

Slice your avocado lengthwise and scoop out 2/3rds of the green flesh. Leave a layer on the skin.

Mash together your avocado, lemon juice, salt and pepper and taste. Some avocados need more love than others and can use extra salt and lemon.

Dice up the apples super fine (I leave the skin on for texture and extra fiber) but you can peel in advance if you prefer.

In a separate bowl dice, up your shrimp add your mayo (or leave out if you’re feeling super healthy)

Chop up tarragon (discard the stems only use the leaves)

Chop in the green onion,

An extra grind of pepper

A few dashes of hot sauce.

Zest your lemon into the mayo shrimp mix, to taste, I like a lot, but start slow build up and decide when you feel it’s got that lemony brightness we’re looking for.

Add another squeeze of lemon juice to the mixture for extra acid.

Taste again and add more salt if needed but don’t forget you’ve put salt in your avocado mixture.

Mix apples into the shrimp then mix with the avocado mixture.

Mound a big scoop into the two half’s of your avocado and enjoy!