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Shrimp Salad-Stuffed Avocados

An ideal warm-weather appetizer or salad packed with harmonious flavors and contrasting textures.


12 oz. shrimp, cleaned and boiled
2 Tbsp. low fat mayonnaise
2 Tbsp. Markon First Crop Red Onions, chopped
2 Tbsp. Markon First Crop Celery, chopped
2 Tbsp. mango, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 avocados, halved with pit removed
Optional: 1 Jalapeno chile pepper, sliced for garnish


Mix together shrimp, mayonnaise, onions, celery, mango, salt, and pepper. Divide into four equal portions and serve in center of avocado halves.
Garnish with Jalapeno slices if desired.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.