2 small avocados
1/4 cup chopped celery salt (aisle)
2 cups cooked and flaked shrimp
2/3 cup mayonnaise
1 tablespoon freshly squeezed lime juice
to taste salt and pepper
chopped lettuce
2 small avocados
1/4 cup chopped celery salt (aisle)
2 cups cooked and flaked shrimp
2/3 cup mayonnaise
1 tablespoon freshly squeezed lime juice
to taste salt and pepper
chopped lettuce
Mix the shrimp, celery salt, mayonnaise, lime juice, salt, and pepper to taste
Refrigerate for 3 hours in an airtight container
Cut the avocados in half
Remove the pit
Serve over chopped lettuce and top with the shrimp mixture.
