Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        baby shrimp, cleaned, cooked
   2      medium        tomatoes, diced
   4      medium        Haas avocados, sliced in half,
                        -- pit removed, skin intact
     1/4  cup           black olives, sliced
                        Romaine lettuce
                        Vinaigrette:
     1/4  cup           red wine vinegar
   2      tablespoons   Dijon mustard
   1      tablespoon    fresh chives -- finely chopped
   2      tablespoons   shallots -- minced
     1/2  cup           extra-virgin olive oil
   1      pinch         salt and pepper

Preparation:

Slice avocados in half lengthwise, separate halves and remove the pit. Leave the skin intact. In a mixing bowl, add the cooked baby shrimp and the other ingredients and mix well. Refrigerate at lease one hour. Just before serving, place each avocado on a lettuce leaf. Give the shrimp and other ingredients another good mixing to distribute the vinaigrette. Fill the pit cavity of the avocado with the shrimp, tomato and olive mixture. Serve two halves to each person. Note: My wife and I had this dish as an appetizer in a tiny restaurant on the Left Bank in Paris.