Instructions

• Roast the peppers: place the 2 red bell peppers directly over a medium-high gas flame on the stovetop grate or on a broiler pan under a high broiler. Turn with tongs as each side blackens and blisters so all sides are evenly charred.
• Steam and peel the peppers: immediately transfer the charred peppers to a sealed plastic bag or a bowl covered tightly with plastic wrap and let sit 10 minutes to steam. When cool enough to handle, peel off the skin, remove the stem and seeds, and slice the peppers into strips. Set aside.
• Make the yogurt sauce: in a small bowl, combine 1 cup Greek yogurt, 1 teaspoon cumin, 1 teaspoon paprika, and the reserved 1 teaspoon lemon or lime juice. Season with salt and pepper to taste, stir, and set aside.
• Make the mustard dressing: in a small bowl or measuring cup, whisk together 1 teaspoon Dijon mustard and 1 tablespoon lemon or lime juice. While whisking, slowly drizzle in 1 tablespoon olive oil until the dressing is emulsified. Season with salt and pepper to taste.
• Prepare the avocados: halve the 3 avocados lengthwise and remove the pits. Use a tablespoon to scoop out the flesh from each half, leaving a generous rim so each half forms a shell. Chop the scooped avocado into bite-size pieces and set both the shells and the chopped avocado aside.
• Cook the shrimp (choose one method): pat the 1 pound shrimp dry and season with salt and pepper. - Grill: thread shrimp onto skewers if desired, brush or baste with 1 tablespoon olive oil, and sear on a preheated hot grill about 30–45 seconds per side, until shrimp are pink and firm and have grill marks. Remove shrimp from skewers. - Sauté: heat a skillet over medium-high heat, add 1 tablespoon olive oil, and sear shrimp about 30 seconds per side until pink and firm. Do not overcook.
• Combine the salad: in a large bowl, gently fold together the chopped avocado, 1/4 cup chopped chives or scallions, the roasted red pepper strips, the cooked shrimp, and the mustard dressing until evenly coated. Taste and adjust salt and pepper as needed.
• Assemble and serve: spoon the shrimp–avocado salad into the 6 avocado halves. Top each half with a dollop of the yogurt sauce. Arrange on a platter and serve immediately (can be scooped with baked tortilla chips or eaten with a small fork or spoon).