Sonoran Grill Shrimp-Stuffed Avocado

Source: Sonoran Grill

1 shallot, minced
2 teaspoons fresh dill, minced fine
1/3 cup chipotle mayonnaise
2 heads butter lettuce, torn into bite-size pieces
4 wedges fresh lemon
2 ripe Haas avocados
1 pound (26 to 30 count) cooked shrimp, tails removed and chopped
1 stalk celery, chopped fine
Fresh-ground black pepper to taste

Cut the avocados in half; remove seeds and skin.

In a small mixing bowl, combine the shrimp, celery, shallot, dill, and pepper. Toss well then add the mayonnaise.

Mix together and spoon into avocado halves.

Split the lettuce between 4 chilled salad plates. Set 1 stuffed avocado in the center of each plate. Serve immediately with lemon wedge on side.

Serves 4.