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Shrimp Cocktail in Avocado Cups with Candied Lemon Mayonnaise & Scallions


  • 2 slightly firm (ripe) avocados, halved 
  • 1 tsp.  fresh lemon juice
  • 12 medium shrimp (cleaned)
  • 1 large heirloom tomato, seeded & diced
  • 4 tbsp. vegetable juice (such as V-8)
  • 2 tsp. O&CO. White Balsamic Vinegar with Oregano
  • 4 tsp. O&CO. Mayonnaise 
  • 1 large green onion (scallion) sliced thin and separated into rings
  • 1 tbsp. freshly chopped cilantro (or parsley)
  • 1 fresh lemon, cut into wedges for serving


  1. Sprinkle avocado halves with lemon juice; set aside.
  2. In a bowl, toss together the shrimp, heirloom tomato, balsamic vinegar and vegetable juice.
  3. Divide and spoon into avocado halves. 
  4. Place a teaspoon of O&CO. mayo onto shrimp followed by scallion rings and cilantro.
  5. Serve with a fresh lemon wedge. *4 servings