Shrimp and Avocado Salad Served in the Avocado Shell

Ingredients for the salad (serves 2): tiger shrimp (cooked and peeled) – 12 pieces; avocado – 1; fresh cucumber – 50 g; Parmesan cheese (grated) – 5 g (for garnish).
Ingredients for the dressing: Parmesan cheese (grated) – 10 g; fresh ginger (grated) – 4 g; garlic – 1 clove; lime (juice) – 1; olive oil – 2 tablespoons; salt and pepper – to taste.
Preparation
Cut the avocado in half (twist carefully to keep the pit in one half). Remove the pit without damaging the skin. Scoop out the flesh, cut it into cubes, and set the skin aside.
Dice the washed and dried cucumber, chop 8 shrimp, and add them to a mixing bowl with the avocado.
Combine all the dressing ingredients; blend for a smoother consistency. Dip the remaining shrimp in the sauce and set them aside. Dress the salad with the sauce and mix thoroughly.
Carefully spoon the salad into the avocado skin, top it with the reserved shrimp, and sprinkle with grated cheese.

Life Hack

The recipe provides quantities for 2 servings, so for a larger gathering, simply double or triple the ingredients.