Gluten-Free JOC Appetizer: Stuffed Avocado with Shrimp Salad

Ingredients:

2 ripe avocados, halved and pitted (ensure they're gluten-free)
8 oz cooked shrimp, peeled and deveined (ensure they're gluten-free)
1/4 cup diced red onion
1/4 cup diced cucumber
1/4 cup diced red bell pepper
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
2 tablespoons mayonnaise (ensure it's gluten-free)
Salt and black pepper, to taste

Instructions:

In a bowl, chop the cooked shrimp into bite-sized pieces.

Add diced red onion, diced cucumber, diced red bell pepper, chopped fresh cilantro, fresh lime juice, and mayonnaise to the bowl with the chopped shrimp.

Mix all the ingredients together until well combined.

Season the shrimp salad with salt and black pepper to taste. Adjust the seasoning as needed.

Carefully scoop out a little bit of flesh from each avocado half to create a hollow space for the shrimp salad.

Stuff each avocado half with the prepared shrimp salad.

Serve the gluten-free Stuffed Avocado with Shrimp Salad as a refreshing and satisfying appetizer!

Enjoy!