Shrimp and Corn Stuffed Avocados with Citrus Aioli

Citrus Aioli
1/4 cup mayonnaise
4 tsp DLM Freshly Squeezed Orange Juice
2 tsp garlic, minced
1 tsp each orange and lime zest
Kosher salt and DLM Cayenne Pepper to taste
Stuffed Avocados
3 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided
1 Tbsp fresh parsley, chopped
1 Tbsp fresh lime juice
1/2 tsp DLM Garlic Powder
1/2 tsp DLM Crushed Red Pepper Flakes
12 oz shrimp, peeled, deveined, and tails removed
2 avocados, halved and pitted
Juice of half a lime
1½-inch thick slice red onion
1 ear corn
1/3 cup grape tomatoes, halved

Preheat grill to medium-high heat. Combine mayonnaise, orange juice, garlic, orange and lime zest, salt, and Cayenne for aioli in a small bowl; refrigerate.

Mix 2 Tbsp olive oil with parsley, 1 Tbsp lime juice, garlic powder, and red pepper flakes in a bowl; add shrimp and toss to coat. Brush halved avocados with remaining tablespoon of olive oil and juice of half a lime. Grill shrimp until curled and pink, 3-5 minutes. Grill avocados, flesh side down, until bright green and grill marks appear, about 5 minutes. Grill corn until kernels start to brown and soften, about 10 minutes. Grill onion until softened, about 5 minutes.

Remove shrimp, avocado, corn, and onion from grill. Scoop out and dice top two-thirds of flesh in each avocado, leaving bottom third in the "shell." Slice corn kernels from cob. Dice grilled onion. Gently stir diced avocado, onion, shrimp, and tomatoes in a bowl. Spoon back into avocado "shells." Place each one on a bed of grilled corn. Drizzle aioli over each serving.

Makes 4 servings

Per serving: 376 calories; 28g total fat; 3g saturated fat; 134mg cholesterol; 245mg sodium; 15g total carbohydrates; 7g dietary fiber; 20g protein;

Allergy Warning: Contains eggs and shellfish and soy