Last week we went to visit with Paula’s dad for dinner. He made us a delicious meal. The one part of the meal that really made an impression on us was the Stuffed Avocados that he made for us. He found it in the latest issue of Cooking Light. They were incredibly tasty! We had never had avocados cooked in the skillet and the heat really added some extra flavor to them. The original recipe calls for using crab meat but Ron used shrimp and it worked just as well. This is definitely something that we need to make again in the future. If you want to try it, here is all that you need to do…

Combine 1/2 cup of mayonnaise, 1/4 cup of lemon juice, 3 tablespoons of chopped fresh tarragon and 12 ounces of chopped, cooked shrimp in a bowl.

Heat a large cast-iron skillet over medium-high. Coat the skillet with cooking spray or a little olive oil. Place the avocado halves, cut sides down, in the pan and cook for two minutes or until they are lightly browned.

Place the avocado halves, cut sides down, on a cutting board and cut a very small slice from the bottom of each half so that it stands flat. Turn over and spoon about 1/2 cup of the shrimp mixture into each avocado half.

Enjoy! They served it with a dry Riesling and it was really tasty! We had this treat as an appetizer and then enjoyed some tarragon chicken salad for the main dish along with strawberry shortcake for dessert. What a terrific meal!