Instructions: Beat together eggs, parsley, 3 tablespoons lemon juice, salt, and hot pepper sauce; reserve. Gently toss avocado with remaining 1 tablespoon lemon juice; reserve. Heat butter in a large omelet pan. Pour egg mixture into pan.

Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top. Scatter reserved avocado and shrimp over omelet. Fold omelet in half; heat another minute or two. Slide onto a warmed serving plate; garnish with parsley sprigs. To serve, cut omelet into four wedges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.