Shrimp-Stuffed Avocado Salad

Max Man and I have a favorite breakfast spot called Buzz Brews. I tend to always get the same thing because it is just so good. I don't bother looking over the menu, just simply order the Hare Krishna which consists of breakfast crepes with jack cheese, big slices of avocados, tomatoes and poblano cream sauce, with honey wheat toast. On this particular breakfast day, we sat there, caveman-talking our food (the mmm-mm-mmms) and Mr. Max suddenly said, "I really love avocados," after a quick grab off my plate - cute. The whole point of that story was to say, I found this recipe in my Cuisine Lite Grilled magazine and decided to give the boy what he wants. Avocados. And of course, getting to try something fun that I knew I would enjoy as well!

Taken from Cuisine Tonight Grilled magazine, this light and refreshing summer dinner comes it at 376 calories, 28g total fat, 134mg cholesterol, 15g carbs, 7g fiber and 20g protein per serving.

Grocery List:

• 3 tbsp. olive oil, divided
• 1 tbsp. chopped fresh parsley
• Juice of 1 lime, divided
• 1/2 tsp. garlic powder
• 1/2 tsp. red pepper flakes
• 1/2 - 3/4 lb. shrimp, peeled and deveined, tails removed
• 1 avocado, halved and pitted
• 1/3 cup  halved grape tomatoes
• 1/2 cup sweet corn, grilled
• Mixed greens

For citrus aioli dressing

• 1/4 cup light mayonnaise
• 4 tsp. fresh orange juice
• 2 tsp. minced garlic
• 1 tsp. orange zest
• 1 tsp. lime zest
• 1/4 tsp. cayenne pepper (or to taste)

Pre-heat your grilling surface to medium heat. Combine the mayo, OJ, garlic, zests, and cayenne for the aioli in a  small bowl and mix well. If you have a food processor, I would recommend blending it up for a creamier consistency. Refrigerate. (I did not think to use a food processor until after the fact, I personally recommend to eliminate any clumpies, which happens with mayo)

Mix 2 tbsp. oil with parsley, 1 tbsp. lime juice, garlic powder and pepper flakes in a bowl; add the shrimp and toss to coat.

Brush the halved avocados with remaining 1 tbsp. oil and juice of 1/2 lime.

Grill the shrimp, avocados and corn uncovered until shrimp are pink and curled - about 5 minutes.

Grill the avocados until grill marks appear, like so:

Now make a shallow scoop, by removing about two-thirds of the avocado, leaving bottom third in the "shell".

Dice up the shrimp, avocados and tomatoes to make smaller chunks. Gently stir the contents together in a small bowl and spoon back into the avocado "shells". Set over top a bed of mixed greens, sprinkle with corn, and any left over tomatoes, shrimp or avocado, then lightly drizzle some aioli over each serving.