Peruvian Stuffed Avocados

Submitted by Kyle Selby and John White (January 2009)

For three people - increase ingredients to match size of group

1 pound yellow potatoes - peeled, cooked, mash
1 large ground rocoto chile - or jalapeno powder
1 small onion - grated
1 tablespoon lime juice
3 tablespoons olive oil
Bibb lettace leaves
3 large avocados - pitted
12 large shrimp - cooked
Chili powder - to taste
12 large black olives
salt and pepper to taste

Mix pototatoes with rocoto chile, onion, lime juice and add enough olive oil to make a thick puree. Arrange lettuce leaves on plates. Place halves of the avocado on plates and stuff with potato mixture. Garnish plate with shrimp coated in chile powder, olives and season with salt and pepper.