2 large, ripe avocados
12 ounces small cooked shrimp (no tails), thawed and drained if frozen
2 tbsp mayonnaise (homemade olive oil mayo or homemade walnut oil mayo)
2 tbsp fresh lime juice
1 tbsp sriracha or other hot sauce (more to taste)
Salt and pepper to taste
Cut avocados in half lengthwise and remove pit. Score flesh into chunks, careful not to cut through the skin, and use a spoon to scoop flesh out into a medium bowl. Reserve skins for serving.
Add shrimp, mayonnaise, lime juice, sriracha or hot sauce, and salt and pepper to taste. Toss to combine.
Divide salad among reserved avocado skins and serve