1-2dozenmedium to large raw shrimpShell your own. It’s cheaper.
1limesqueezed for juice
1/2 to 1cuppico de galloCheck dairy or veggie sections for fresh.
1/3 to 1/2cupcanned black beans, rinsed
1/2+cupshredded Mexican cheese blend
Preheat your grill to medium. While it’s heating slice avocados in half from stem end to bottom, and remove pit. Squeeze lime juice over each cut surface and brush with olive oil.
Either skewer the shrimp to make them easy to turn, or even easier, use a seafood grilling rack on top of your grill and turn shrimp with tongs. Rub with your spice mixture or seasoning and sprinkle with a little olive oil.
Place avocados face down on the grill along with the shrimp. Grill avocados only long enough to brown a bit and get grill marks. Then remove. Shrimp should be turned after three minutes and cooked another three. Remove from grill when pink.
Chop shrimp and stuff the avocado. Top with pico de gallo, hot sauce if needed, black beans and shredded cheese. Enjoy.