Shrimp cocktail in avocado cups

Shrimp cocktail with a little extra touch (the classic cocktail sauce that's supposed to dress the shrimps is made with Greek yogurt instead of mayo and heated with a touch of harissa or any spicy sauce you have around) and a beautiful twist: served directly from avocado cups instead of plain glasses lined with lettuce leaves :)
I personally think anything served from avocados is droolingly good (see the Mediterranean stuffed avocados or the Middle Eastern baked stuffed avocados), so, naturally, I thought this was a very good idea. And the recipients and recipe testers who got to try it were also quite convinced it was a good idea. From the first bite :).

Last year: Cypriot tomato salad (Greek).
Two years ago: Coconut corn salad.
Three years ago: Goat cheese rounds in prosciutto.
Four years ago: Baby making and no cooking :).



Ingredients (serves 2):

• 100 g cooked small shrimps
• 3 tablespoons Greek yogurt
• 1 tablespoon tomato sauce (or ketchup)
• 1/2 teaspoon harissa or hot pepper paste or Tabasco
• 1/2 teaspoon Old Bay seasoning
• juice of half a lime
• 1 garlic clove, finely minced
• a few sprigs of fresh chives or parsley, minced
• salt and pepper to taste
• 1 ripe avocado

Mix the yogurt with the tomato sauce, Tabasco, half of the lime juice and Old Bay. Add the shrimps and the minced herbs:

Mix well, season with salt and pepper and it's done. Prepare the cups: cut the avocado in half, without peeling it, and discard the pit. Use a fork to gently crush the flesh around, then squeeze the rest of the lime juice on top.

Fill the cups with the shrimp cocktail and it's done. Dig in! :)