|Ripe avocados||4 Large|
|Celery stalks||2 , very thinly sliced|
|Red skinned apples||2 , quartered, cored and sliced|
|Peeled cooked shrimp||6 Ounce|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Finely grated gruyere cheese/Swiss cheese||1 1⁄2 Cup (24 tbs)|
|Lemon twists||3 (For Garnish)|
|Parsley sprigs||3 (For Garnish)|
Cut each avocado in half and remove the pit.
Carefully scoop out the flesh, in neat teaspoonfuls or using a melon ball cutter, and place it in a mixing bowl.
Set the avocado skins aside.
Add the celery, apples, shrimp and mayonnaise to the avocado flesh and season very well with salt and pepper.
Mix thoroughly together.
Re-fill the avocado skins with the avocado mixture.
Place in heatproof avocado dishes, or directly on the rack of a broiler pan.
Sprinkle the avocados with the Gruyere, then cook under a very hot broiler until the cheese melts and turns golden brown.
Garnish each avocado with a twist of lemon and sprigs of parsley.