Updated: Apr 12, 2020
1 jalapeño pepper, stemmed (deseeded for a milder sauce)
1/4 cup packed fresh cilantro leaves and tender stems
1/2 cup avocado oil mayo
1 tablespoon lime juice, or more to taste
Sea salt, to taste
1/4 cup extra virgin olive oil
1 tablespoon avocado oil or olive oil
1 large clove garlic, minced
1 pound small raw shrimp (40-50 count), peeled and deveined, tails removed
1 shallot, minced
1/2 teaspoon bittersweet smoked paprika
Sea salt and freshly ground black pepper, to taste
3 champagne mangos, chopped*
3 scallions, trimmed and sliced
Half a lime
4 Haas avocados, halved, pits removed
Chopped cilantro, for serving
To make the aioli, pulse the jalapeño, cilantro, mayo, and lime juice in a food processor until blended. With the food processor running, add the olive oil in a steady stream. Season with sea salt to taste. Set aside while you make the stuffed avocados.
Heat a large skillet over medium heat and add the oil. When the pan is hot, add the shallot and cook, stirring occasionally, until beginning to brown, 2-3 minutes. Stir in the garlic and cook until fragrant (less than a minute). Raise the heat to medium-high and add the shrimp in a single layer. Sprinkle on the paprika and some salt and pepper. Allow the shrimp to cook for about 3 minutes, then flip over and cook for about 2 minutes on the second side, or until cooked through. Turn off the heat and stir thoroughly to incorporate the seasonings.
Transfer the shrimp to a bowl and stir in the mango chunks, sliced scallions, and a squeeze of lime. Taste and add more salt, pepper, or lime juice if desired.
Spoon the shrimp and mango filling into the avocado halves (if the avocado pits are small or you want to fit more filling in each one, you can use a spoon to scoop out some of the avocado flesh). Serve topped with chopped cilantro and the jalapeño aioli.