Stuffed California Avocado

Bring shrimp broth to a boil in a small saucepan, then add small shrimps and cook until pink and cooked through, about 3-4 minutes. Drain and set aside to cool.

Combine cooled shrimps with chopped white onions, mayonnaise, ketchup, and juice from the lime in a bowl. Toss gently to combine.

Season the shrimp mixture with salt and pepper to taste, stirring well.

Cut California avocados in half lengthwise, working around the pit carefully. Remove the pit by striking it with a knife blade and twisting it out.

Using a small spoon, scoop out a small amount of avocado flesh from the center of each half to create a slight indent for the filling.

Divide the shrimp mixture evenly among the four avocado halves, mounding it gently into the center of each.

Chop the cilantro leaf finely and sprinkle it over each stuffed avocado as garnish. Serve immediately at room temperature or chilled.