Instructions: NOTE: cooked, peeled, deveined, each shrimp cut into 3 or 4 pieces, covered and chilled in the refrigerator for 1 hour.

Place the cold shrimp with the celery and onions in a medium-size mixing bowl. Mix together the chives, parsley, chile, vinegar, and oil and stir.

Pour the vinegar and oil mixture over the shrimp mixture, add the cashews and pepper, and lightly toss.

Cut the avocados in half, peel, and remove the pits and sprinkle a little lemon juice over them. Spoon the shrimp mixture into the center of each avocado half, garnish with parsley, and serve at once.

SERVING SUGGESTIONS: Arrange kale or lettuce leaves on glass plates, place the avocado halves on top of the lettuce, and serve with blue cornmeal muffins for a luncheon dish.

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