8 H-E-B Fresher Lasting Jumbo Avocado Halves
4 cups (about 24 shrimp) Hill Country Fare Cooked Tail-on Jumbo Shrimp, thawed
1 1/4 cups H-E-B Twister Creamy Cilantro or Roasted Poblano Salad Dressing
1 1/2 cups fresh pineapple, cut into small cubes
4 green onions, chopped
1 c. H-E-B Shredded Mexican Blend Cheese
Brush jumbo avocado halves with 1/2 cup of salad dressing and place avocados in a tray and set aside. You can leave tails on or remove shrimp tails. Combine Hill Country Fair Jumbo Cooked Shrimp and 1/2 cup of H-E-B Salad Dressing in a zipper bag and marinate for 15 minutes. Refrigerate until ready to grill.
Combine remaining 1/4 cup salad dressing, cubed pineapple and chopped green onion in a bowl; toss to combine. Cover with plastic wrap and set aside.
Heat coals or grill to medium heat (375F). Brush hot grill with olive oil to prevent sticking. Grill marinated avocados on flat side first for 4 minutes and round side for another 4 minutes.
Grill shrimp in a vegetable grilling rack for 2 minutes per side till heated through. Grill the pineapple mixture on the vegetable rack until heated. Stuff each grilled avocado with 2 Tablespoons shredded cheese and 4 shrimp 2 to 3 Tablespoons pineapple mixture. Serve grilled avocados warm.
No Nutritional Information Available