Stuffed Avocados with Matane Shrimps

2 large whole avocados, ripened to perfection

2/3 lb (300 g) of Matane shrimps (fresh or thawed)

4 cloves minced garlic

2 tbsp. (30 ml) of virgin camelina oil Signé caméline

1/4 red pepper, diced

1 pinch of pink salt

1 pinch of ground pepper

2 tbsp. (30 ml) chopped fresh parsley or cilantro

Juice of 1/2 lemon

1 cup (250 ml) of mayonnaise

1 pinch of chili powder

4 quail eggs, hard-boiled (optional)

1. Cut the avocados in half and remove the pits.

2. Using a spoon, scoop out the avocados.

3. Cut the avocado flesh into cubes of about 1,5 cm (3/4 inch) each and sprinkle with lemon juice. Reserve.

4. In a saucepan, put the camelina oil, garlic and shrimps.

5. Season with pink salt and pepper.

6. Cook over low heat until shrimps turn pink.

7. Put the cooked shrimps in the bowl with the avocado cubes.

8. Add chopped parsley (or cilantro), mayonnaise and chili powder. Mix gently.

9. Stuff the avocado skin with the avocado and shrimp mixture and add some parsley (or cilantro).

10. Serve cold as an appetizer.

11. You can also add a cooked quail egg as a garnish.

Photo credit: Joelle Landry