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.)
- 1 lb large shrimp, cooked, cooled and halved crosswise
- 3 ripe plum tomatoes, diced
- 2 limes, juice of
- 3 ripe Hass avocadoes, halved and pitted (the dark kind of avocados)
- 1 cup ripe cantaloupe, cut into balls with a melon scooper
- 1 cup honeydew melon, cut into balls
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 2 tablespoons cilantro, chopped
- 6 sprigs fresh cilantro (to garnish)
- Toss the shrimp with the tomatoes in a large bowl.
- 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.
- Add both the cantaloupe and honeydew melon balls, and avocado balls to the shrimp and tomato mixture.
- Combine the mayonnaise, sour cream, and chopped cilantro. Fold into the shrimp mixture. Season with salt and pepper.
- 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.