Shrimp salad in avocado

Cut the avocado (1 piece) in half, remove the pit, and carefully make indentations in the flesh.

Boil the shrimp (150 g) until cooked, cool them down, and cut into large pieces.

If the shrimp are already peeled and frozen, boil for 2–3 minutes after the water starts to boil.
If they are fresh (not previously cooked) — boil for 3–5 minutes until they turn pink and firm.

Mix the shrimp with finely chopped tomato (1 piece), fresh cilantro (1 tbsp), and a mixture of peppers to taste.

Dress the filling with lime juice (1 tsp) and cold-pressed olive oil (1 tsp). Stir well.

Fill the avocado halves with the prepared filling and serve immediately to prevent the avocado from browning.