Name: Shrimp and Avocado Pockets
Yield: 6
Ingredients: 3 tablespoons fresh lemon juice; 1 garlic clove, minced; 1 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/4 cup olive oil; 1 1/2 pounds cooked shelled shrimp, cut into 1/2-inch pieces; 2 ripe Hass avocados, cut into 1/2-inch pieces; 1 small red bell pepper, finely chopped; 1 small red onion, finely chopped; 1/4 cup coarsely chopped fresh cilantro; 1 1/2 cups torn frisée; 6 pita breads

In a large bowl, whisk the lemon juice with the garlic, salt and pepper. Gradually whisk in the oil. Add all of the remaining salad ingredients and toss well. Stuff the pita breads with the shrimp salad and serve.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Shrimp and Avocado Pockets

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Shrimp and Avocado Pockets

Your Profile