Habanero Bacon-Shrimp Stuffed Avocado Recipe

Hosting an event, and looking for an easy, healthy appetizer to wow the crowd? The Tender Belly culinary team brings you just that: The Habanero Bacon-Shrimp Stuffed Avocado. 

RECIPE INGREDIENTS:

6 GUESTS

• 1/2 pound Tender Belly Signature Dry Rub Uncured Habanero Bacon
• 1/2 pound shrimp
• 1/4 cup tomato (small dice)
• 1/4 cup red onion (small dice)
• 1 tablespoon grape seed oil
• 2 tablespoons lime juice
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cumin (ground)
• 1/8 teaspoon coriander (ground)
• 3 avocados (halved)
• 2 tablespoons queso fresco
• 1 tablespoon cilantro, fresh (minced)

PREP TIME: 12 minutes

COOK TIME: 10 minutes

PREP METHOD:

1. Place bacon in a medium skillet over medium heat. Cook, turning, until crispy, 8-10 minutes. Remove to plate to rest. Once cooled, chop bacon into medium dice.
2. Meanwhile, boil ½ gallon pot of water, poach shrimp for 3 minutes. Strain and run under cold water to chill quickly. Chop shrimp into medium dice.
3. With a spoon, scoop out center of avocado, approximately 2 tablespoons worth, to create a larger crater in the avocado halves. Dice the removed chunks of avocado.
4. In medium mixing bowl combine bacon, shrimp, avocado, tomato, onion, oil, lime and spices.
5. Scoop “salsa” into center of avocado, piled high, garnished with crumbled Queso Fresco and sprinkled with cilantro.