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2 servings, 1 stuffed avocado (192 g) each
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Shrimp salad can be prepared ahead of time. Refrigerate up to 2 days. Spoon into avocado shells just before serving on lettuce-covered plates as directed.
Prepare using drained canned salad shrimp.
Sprinkle each with a few dashes additional hot pepper sauce. Serve with lemon or lime wedges on the side.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.