Shrimp Stuffed Avocados with Citriburst Finger Limes

Serves 12


  • 1 lb defrosted (pat dry) cooked salad shrimp
  • 1/2 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1/2 cup minced celery
  • 3 tbsp. minced red onion
  • 1/2 tbsp. Tajin seasoning, to taste
  • 6 Morro Bay Avocados
  • 1 40G package Citriburst Finger Limes - slice finger limes in half horizontally


  1. Slice avocados in half and remove pits
  2. Mix all ingredients together except Citriburst and avocados
  3. Spoon desired amount of shrimp salad into each avocado half
  4. Sprinkle Citriburst Finger Lime pearls on top of each serving


Serve with a spoon for easy and fun enjoyment!