Total Time
50mins
Prep 20 mins
Cook 30 mins

I saw this recipe in our local newspaper; it sounds like a good appetizer or light meal for a summer's gathering. (Cooking time is actually cooling time.)

Ingredients Nutrition

Directions

  1. Toss the shrimp with the tomatoes in a large bowl.
  2. Squeeze the lime juice in another bowl. With a small melon baller, remove 6 balls from each avocado half and save the leftover shells of the avocado halves intact, to use for serving the salad. Toss the lime juice into the avocado balls and then drain the juice into a bowl. Rub the exposed avocado halves with the drained lime juice; discard extra lime juice.
  3. Add both the cantaloupe and honeydew melon balls, and avocado balls to the shrimp and tomato mixture.
  4. Combine the mayonnaise, sour cream, and chopped cilantro. Fold into the shrimp mixture. Season with salt and pepper.
  5. Fill each avocado half evenly with the salad filling and cover and place in the fridge for 30 minutes before serving. Just before serving, garnish with cilantro sprigs, if desired.

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