Salsa Shrimp-Stuffed Avocado with Cilantro Mayonnaise

When we used to visit my uncle and his family in Marble Falls, Texas near San Antonio, we would occasionally go into the city to eat some  “good Mexican food.”  That’s what we called it then, but sometime in the intervening years the food authority and author Diana Kennedy started referring to what we were eating as Tex-Mex (half Texan, half Mexican), the phrase caught on and so that’s what we call it today.
My uncle was a good cook and loved to entertain.  Once in a while he would drive into San Antonio on business and on the way home he would stop and buy fresh super-thin tortillas, ground sirloin that had been sent through the grinder two or three times to become extremely fine and a wonderful salsa from a store owned by a family named Pace.  He would then make tacos—frying the shells, standing them on their end to drain in paper towel-lined loaf pans, and serve them with bowls of chopped tomatoes, onion and jalapeno, guacamole, the Pace family (yes, the same one—but before they went big time) salsa and grated cheese.  Delicious, delicious!

I was reminded of those fresh, wonderful tastes the other day when I sampled a new and very addicting salsa made by a small company in San Antonio called Texas Brew Products.  Unless you have HEB stores nearby, you will (like me) have to order this through the mail—but it is really good, gift quality, pantry-stock worthy salsa. (Don’t mean to sound like a paid announcement, this is absolutely not—I just love this salsa!) What makes it something a little bit different is a smoky, chipotle-ly, taste that has the slightest hint of sweetness to it because it has a secret ingredient (honey!) that they list right on the label.   Really, really good.  Anyway, I invented this recipe to showcase this delicious salsa.  You can make this with any favorite salsa—but it shouldn’t be too spicy or the shrimp will be overwhelmed. This is a nice appetizer or even a light meal.

Salsa Shrimp-Stuffed Avocado with Cilantro Mayonnaise

Serves 4

½ pound shrimp (any size), peeled and cooked
1 cup + 2 tablespoons, divided of your favorite commercial salsa (I used Texas Brew     Hot)
½ cup mayonnaise
1 tablespoon heavy cream
Juice of ½ lime
¼ cup chopped fresh cilantro, plus a few whole leaves for garnish
Salt and pepper to taste
2 avocados, pitted, peeled and halved

Place the shrimp and salsa in a medium bowl and stir together until the shrimp is well coated with the salsa.  Place in the refrigerator to chill for at least a couple of hours (and overnight is great).  Whisk together the mayonnaise, heavy cream, lime juice, cilantro and salt and pepper to taste in a small bowl.  (You can make the mayonnaise ahead of time or not.)

When you’re ready to serve, cut a small sliver from the bottom of each avocado half so that they will sit straight on a plate and place them on individual appetizer plates. Fill the avocado halves with shrimp, top with a spoonful of cilantro mayonnaise and then a spoonful of salsa.  Garnish with cilantro leaves and serve.