Avocado Halves with Shrimp Salad
Chef Keoni Chang shares this rich and elegant shrimp salad that is full of amazing flavors!
Ingredients
- header Shrimp Salad
- 1 pound cooked shrimp, tails & shells removed
- 0.25 cup red bell pepper, small diced
- 0.25 cup green bell pepper, small diced
- 0.25 cup Maui onion, small diced
- 1 tablespoon parsley, finely chopped
- 4 tablespoon green onions, finely chopped
- 1 teaspoon garlic, minced
- 1 lemon, juiced
- 2 limes, juiced
- 1 teaspoon Worcestershire sauce
- 2 teaspoon Tabasco sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon white pepper
- 5 basil, julienned
- header Chili Mayonnaise
- 1 cup mayonnaise
- 2 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 1 tablespoon chipotle chilies in adobo sauce, minced
- 1 can 4.5 oz. chopped green chilies
- header Bread Crumbs and Avocados
- 0.25 teaspoon paprika
- 1 cup bread crumbs
- 2 tablespoon parsley, minced
- 2 large, ripe avocados
Notes
For the shrimp, you could also try ½ lb. of 26/30 ct. jumbo peeled and deveined shrimp. Cook briefly until done and chop.
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