I don’t make appetizers very often, so I made 1-14: Avocado Halves with Spicy Shrimp for us to eat as a snack while cooking other dishes. 🍤
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section1/group01/14/1-14+Avocado+Halves+with+Spicy+Shrimp_Page_1.jpg?w=720&ssl=1)
I was lacking lettuce at the time, so my dish was served on a platter instead of a bed of crispy lettuce.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section1/group01/14/1-14+Avocado+Halves+with+Spicy+Shrimp_Page_2.jpg?w=720&ssl=1)
The TIPS section gives good advice about the ripeness of avocados. My avocados were not ripe enough. They were firm and difficult to work with at the time and I didn’t want to wait a few more days to make this dish.
The ingredients are so colorful. Lots of yellow, green, red, pink, and purple.
The shrimp were frozen so I cooked them in water to thaw them to the core.
In a separate bowl, I prepped the ingredients for the shrimp salad. Very colorful.
The shrimp goes into the salad at the end. I took this photo before stirring to combine the salad.
These avocados would be a lot more green if they were ripe. The yellow of the lemon in the garnishes will stand out nicely among the creamy yellow-green of the avocado.
The final image of the dish was shown without the garnish on top so the shrimp salad can shine through. This dish would make a nice appetizer for a romantic dinner, not so much for a party, because you still need a knife and fork to eat it without getting messy.
GRADE: B