- Cut the avocado in half and set aside.
- Combine the Tomato Ketchup with the mayonnaise. Season with salt and freshly ground black pepper.
- Add the cooked, peeled shrimp and mix well to coat.
- Spoon the shrimp into the avocado half and serve over the lettuce leaf. Generously squeeze fresh lemon over the dish and add one more crack of black pepper. Garnish with parsley.
All nutritional data are estimated and based on per serving amounts.
Nutritional data does not include the ketchup.
- Calories: 359
- Sugar: 1 g
- Fat: 28 g
- Carbohydrates: 9 g
- Fiber: 7 g
- Protein: 22 g