Split two ripe avocados then remove the seed.
Cook some shrimp in seasoned water till just about done.
Sautéed green onions, celery, and red bell pepper in olive oil.
Added to veggies to mayonnaise, sour cream, green Goddess salad dressing.
Added lemon juice, capers, and dill with salt-and-pepper to this mixture.
The shrimp mixture was added to the split avocados and then liberally coated with Parmesan cheese.
Put directly over a medium hot charcoal fire with a couple of hickory wood chunks & cooked for 10 minutes.
For a first attempt came out good!
