2 each Large Hass Avocado
1 (10oz) bag PuraVida Adobo Street Corn, Thawed
4oz Cooked X-Small/ Salad Shrimp, Defrosted
2 tablespoons Mayo
2 tablespoons Thinly Sliced Chives
As Needed Sea Salt
As Needed Ground Black Pepper
- Gather Ingredients. Turn grill on medium-high heat.
- Cut avocado in half and remove pit. Grill flesh side down and rotate 90* to get crosshatch grill marks. Remove from grill and set aside until plating.
- In a medium bowl add shrimp, corn, mayo, salt, and pepper.
- Place avocados on a platter with the grilled side up. Scoop the shrimp and corn salad on top of avocado enough to overly fill the hole. Garnish with chives and enjoy!
