Avacado Stuffed With Seafood

This South African inspired salad comes from chef Genia Revele's, I found it in her ethnic recipes at recipecircus, sounds yummy. I am posting here for ZWT7, Africa. Chill time for seafood salad not included in prep time.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup lemon juice
• 1⁄4 cup white wine (dry)
• 1  teaspoon curry powder
• 1⁄2 teaspoon mace
• 1  pint mayonnaise
• 1  lb  crabmeat (cooked or use canned)
• 1⁄2 lb shrimp (small pre-cooked)
• 4 -6  avocados (peeled,seeded,cut in half)
•  lettuce leaf
• 1  cup grapefruit section (drained)
•  black olives, chopped hard boiled eggs, carrot curls and capers (optional garnish)

Directions

1. Mix juice,wine,curry powder, mace with mayonnaise; add crab and shrimp, chill a few hours to allow spices to meld.
2. Place Avacado halves on lettuce leaves on individual serving plates, fill lighlty with seafood mixture.
3. Arrange 4 grapefruit sections at the side of plate, top grapefruit with pimento slice and garnish with chicory.
4. Top avacado salads with a black olive,capers,hardboiled egg and carrot curls. (if desired).