Shrimp Remoulade Filled Avocado

SHRIMP  REMOULADE  FILLED AVOCADO

4 ripe Haas avocados

1/2 pound large raw shrimp, shelled & deveined

      (fresh or frozen)

2 limes

1 1/4 cups mayonnaise

1/4 cup mustard (Creole mustard if available)

1 tablespoon paprika

1 teaspoon smoked paprika

2 teaspoons horse radish (optional)

1 teaspoon pickle juice

1/2 to 1 teaspoon hot sauce (depending on taste)

1 teaspoon onion powder

1 large clove garlic, finely minced

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

salt and pepper to taste

3/4 cup freshly grated Parmesan cheese

     -Mix the following ingredients together to create

       the remoulade.  (Can be made ahead and left

       for flavors to meld for 30 minutes to several 

       hours in refrigerator.)  Combine: mayonnaise,

       mustard, paprikas, pickle juice, hot sauce, onion

       powder, garlic, thyme, oregano, basil, salt and 

       pepper, horseradish.  Let sit at least 30 minutes.

     -Rinse shrimp (if frozen, rinse in cold water until

       thawed).  Marinate shrimp in mixture of juice of

       1/2 lime, 2 tablespoon olive oil, 1 clove garlic - 

       finely minced, 1 teaspoon salt and 1/2 teaspoon 

       lemon pepper for 30 minutes.

      -Thread shrimp on to bamboo skewers and cook

        over grill or under broiler about 2 minutes on

        each side, just until they turn opaque.  Set 

        aside.

      -Split avocados in half lengthwise, twist in half 

         & remove seed.  Do not remove the skin. Score 

         avocado flesh gently, 4 times lengthwise and 4

         times across.  Squeeze lime juice lightly over 

         the flesh and sprinkle with salt.

      -Cut a small flat piece of avocado skin from the

        bottom of each half so that they will not roll 

        when placed on the baking sheet.  Line a large

        baking sheet with foil and spray with non-stick 

        vegetable spray.  Place the 8 avocado halves on

        the sheet, spaced evenly apart.  Fill the cavity

        of each avocado half with 1 large spoonful of

        remoulade sauce, covering the flat cut surfaces

        as well.  Place 3 - 4 grilled shrimp on top of 

        each and sprinkle with Parmesan cheese.

       -Place tray in oven preheated to 375 degrees and

         cook for 10 minutes until cheese is melted and

         sauce is warmed through.  Serve warm.

Halve avocados, score the flesh, sprinkle 

with lime juice & salt.

Cut off small piece from bottom so it won't roll.

Place a spoonful of remoulade sauce

in cavity and on flat surfaces.

Place grilled shrimp on top and

sprinkle on paprika and cheese.

PERSNICKETY  NOTES:

**Be sure avocados are just ripe enough to cut but not too soft.

**You can use medium sized shrimp as well - just put twice as many of

    them on top of each avocado.