Ingredients:

Preparation:

Slice avocados in half lengthwise, separate halves and remove the pit. Leave the skin intact. In a mixing bowl, add the cooked baby shrimp and the other ingredients and mix well. Refrigerate at lease one hour. Just before serving, place each avocado on a lettuce leaf. Give the shrimp and other ingredients another good mixing to distribute the vinaigrette. Fill the pit cavity of the avocado with the shrimp, tomato and olive mixture. Serve two halves to each person. Note: My wife and I had this dish as an appetizer in a tiny restaurant on the Left Bank in Paris.