Instructions: Sprinkle a few drops of lemon or lime juice on avocadoes to keep them from rusting; set aside. Melt butter in large skillet; add scallions and cook over low heat until limp. Remove from heat.

Wash shrimp; drain. (Fresh-cooked from fish-monger should be rinsed in cold water and drained.) Add to scallions, along with mustard, lemon juice, soy sauce, tarragon, and water chestnuts.

Place avocado shells in heatproof dish; heap shrimp mixture into each and sprinkle with buttered crumbs. Broil 1 minute, or until crumbs are lightly browned. Garnish with parsley or watercress

Note: fresh lobster or crabmeat works very well. For added zip, sprinkle lobster or crab with a few drops of lemon juice combined with soy sauce. Canned, drained Chinese vegetables or bamboo shoots can be substituted for water chestnuts.

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