Creamy avocados filled with spicy shrimp in a tangy sauce, a quick, fresh, and flavorful 20-minute meal.

12 medium shrimp, peeled and deveined

2 ripe avocados

2 tbsp mayonnaise or Greek yogurt

1 tbsp lime juice

1 tsp hot sauce (or to taste)

1 clove garlic, minced

1/2 tsp paprika

1/4 tsp cayenne pepper

2 green onions, finely sliced

1 tbsp chopped cilantro

1 tbsp olive oil

Salt and pepper to taste

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1. Heat olive oil in skillet over medium heat. Add shrimp, garlic, paprika, and cayenne. Cook 2–3 minutes per side until pink and cooked through.

2. Mix mayonnaise, lime juice, and hot sauce in a bowl to make spicy sauce.

3. Add shrimp to sauce, stir to coat evenly.

4. Halve avocados, remove pits, and scoop a bit of center to make space.

5. Brush with lime juice and fill each half with spicy shrimp mixture.

6. Garnish with green onions, cilantro, and extra hot sauce if desired.

Make ahead by preparing shrimp filling and refrigerating.

Add crushed tortilla chips or cucumber for crunch.

Serve cold for summer or slightly warm for comfort.