Shrimp Mango Stuffed Avocados | National Honey Board

Ingredients

• For Creamy Honey Lime Vinaigrette:
• 1/3 cup - olive oil
• 1/4 cup - white wine vinegar
• 1/4 cup - honey
• 2 T - mayo
• juice and zest of 2 limes
• 1 - jalapeño, seeds removed and finely minced, optional
• 1/2 tsp. - salt
• 1/2 tsp. - freshly ground pepper
• For Avocados:
• 3/4 lb. - pre-cooked shrimp, peeled and deveined
• 1 - can artichokes quarters, well drained and chopped
• 1 - mango, peeled and diced
• 1 - red pepper, core and seeds removed, diced
• 4 - firm but ripe avocados
• tortilla chips and sliced jalapeño, for serving