Shrimp & Avocado Dip

This fresh spring appetizer is a favorite with a twist of seafood.

By: Siam Rimmer


  • 3 Fresh Avocados
  • 5 Cooked Shrimp – Deveined and Peeled
  • 2 Juiced Limes
  • 1 Medium Tomatoes – Diced Small
  • 4 Tbs. Red Onion Diced Small
  • 1 tsp. Pepper
  • 1 tsp. Salt


Cut avocados and remove seeds. Slice into small squares and the spoon the avocado into a medium mixing bowl.  Squeeze the juice from the Limes over the avocados. Add the tomatoes, onion, salt and pepper. Cut the cooked shrimp into small pieces. Add to the mixture. Mix together.  Add 1 seed from the avocado to the dip and refrigerate to 30 minutes and Serve with Chips. * The seed keeps from the dip turning Brown.

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