Shrimp Salad in Avocado Halves

Directions

1. In 2 quart saucepan over high heat, heat 2 inches water and 1 teaspoon salt to boiling. Add shrimp; heat to boiling. Reduce heat to low; cook shrimp 1 minute or until tender; drain. Place shrimp in large bowl.
2. Dice eggs; place in large bowl with shrimp. With rubber spatula, gently stir in celery, mayonaise, milk, lemon juice, paprika and 3/4 teaspoon salt until blended.
3. Line four chilled salad plates with lettuce leaves. Cut each avocado lengthwise in half; remove seed and peel. Place one avocado half on each plate. Spoon shrimp salad into avocado halves. Arrange 2 tomato wedges alongside each serving of avocado.