Stuffed Avocado from The Color of Light
I adapted and simplified this recipe based on one at the food blog, Paleo Newbie.
  • 2 ripe Hass avocados
  • 2Tbsp seafood rub or adobo seasoning
  • 1Tbsp Olive Oil
  • 1-2dozen medium to large raw shrimpShell your own. It’s cheaper.
  • 1lime squeezed for juice
  • 1/2 to 1cup pico de galloCheck dairy or veggie sections for fresh.
  • 1Tsp hot sauceOptional
  • 1/3 to 1/2cup canned black beans, rinsed
  • 1/2+cup shredded Mexican cheese blend
  1. 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.
  2. 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.
  3. 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.
  4. Chop shrimp and stuff the avocado. Top with pico de gallo, hot sauce if needed, black beans and shredded cheese. Enjoy.