Spicy Shrimp, Corn, and Avocado Stuffed Tomatoes

Step 1: Note ... There are a couple of components to this recipe, but nothing difficult. First, the dressing is super simple; and made ahead, it is even better. See Recipe #10361 for the full recipe. Also, the shrimp - I like to grill/cook my own. That way, you get all the flavor and spice, which is worth it. You could always use pre-cooked shrimp and toss with some of the spice; but, it just isn't the same.

Step 2: Dressing ... See #10361 for the full recipe. Refrigerate until ready to use.

Step 3: Shrimp ... Add the cleaned shrimp (which you can buy that way), lime juice, and chipotle powder to a small ziploc bag or bowl; and, toss to combine. Let it marinate 15-30 minutes. You can then grill the shrimp, or saute in a little olive oil. And, as mentioned, you can also use pre-cooked shrimp; but, it is worth it to cook your own. If using pre-cooked shrimp; toss with the oil, lime juice, and seasoning and let it marinate 15-30 minutes. Once the shrimp are done, rough chop; and, transfer to a bowl and cover with plastic wrap. Refrigerate until chilled. Great to make ahead of time.

Step 4: Corn ... Roasting the corn isn't necessary; but again, it really adds tons of flavor. Add the corn to a outside or inside grill pan, and grill until crisp and tender, about 15-20 minutes. The char marks, really add lots of flavor. Cool, then slice the corn off the cob. You could always use frozen corn, that is thawed.

Step 5: Tomatoes ... Slice 1/2" off the top of the tomato; then, scoop out some of the flesh using a small spoon. Do NOT scoop out too much (mostly the seeds and juice in the center); you don't want to break through the skin. Then cut the tomato from the top down, NOT going all the way to the bottom - in a cross. This will open up the tomato in 4 sections - like a flower. Cutting the tomato like this, makes it much easier to eat. It also allows you to add more salad.

Step 6: Salad ... First, the avocados - Dice and toss with the lime juice, to keep them from browning. Then, add the chilled shrimp, scallions, red onion, corn, celery; and, a couple of tablespoons of the dressing, to a small bowl; and, mix to combine. Then, add the avocado, toss - trying not to break them up too much. Add a bit more dressing if needed. I tend to dress my salad lightly - so dress it to your liking.

Step 7: Stuff, Serve, and ENJOY! ... As I said; I love to serve this over greens tossed with a little of the dressing as well; and a squeeze of lime. Serve family style or individual serving plates. Garnish with cilantro. It makes a nice lunch or a light summer dinner. If you wanted something a bit more filling; add a bowl of creamy soup on the side; or cheesy bruschetta.

Step 8: Note: Leftover dressing is fantastic over vegetables, other greens, even as a dip or condiment for sandwiches; especially on burgers.