This week’s recipe comes from the pages of our current issue of New Orleans Magazine. It is a perfect dish for the dog days of August. For more great summer time recipes pick up a copy of our current issue subscribe on line by clicking here

SHRIMP SALAD-STUFFED AVOCADOS

4 ripe avocados

2 pounds boiled shrimp, peeled,

deveined and chopped

6 tablespoons mayonnaise, good-

quality or homemade

4 green onions, chopped

Salt and pepper to taste

1 stalk celery, chopped

2 tablespoons lemon juice, plus

some for drizzling

2 tablespoons chopped parsley

1/2 teaspoon dill weed

1/2 teaspoon garlic powder

Slice and peel avocados. Remove seeds. (An easy way to peel is to scoop the avocado out with a serving-size spoon.) Drizzle with a little lemon juice to keep the avocados from turning brown. Mix all other ingredients, including the 2 tablespoons of lemon juice, and fill the avocado halves, spooning extra over the top. Serves 4 as a luncheon entrée or 8 as a dinner appetizer.