Shrimp Salad in Avocado Cups for Amy

Amy, here you go. I didn't take any pictures, as we were too busy devouring the yumminess.
Take ripe avocados, any variety, but we used Haas. Cut in half and discard pit. Set aside
For shrimp salad to serve four to six:
1/2 pound small shrimp (not bay, but the small shrimp). I bought tail on at 5.99 a pound today at Albertson's. You can buy them with tail off, but for a buck less, I snapped the tail off myself.
2-3 stalks of celery taken from the inside, with leaves too
1-2 green onions
1-2 sliced hard boiled eggs
juice from 1/2 lemon
About 2-3 T good mayo. Use real not light for this. Sometimes you just can't scrimp!
A small handful of chopped flat leaf parsley if desired, but not necessary, more for garnish.
Salt and fresh cracked pepper to taste.
Mince your celery very fine, leaves too. Great flavor in those leaves. Mince green onions finely. Rough chop your shrimp. (You could also use a bay shrimp and not cut too) Dice up your cooked eggs. Squeeze juice from 1/2 lemon into bowl with ingredients. Add your mayo and salt and pepper and parsley if you use it. Mix up and refrigerate a little while before serving. To serve, mound up a generous portion into each avocado half. Top with parsley for garnish. Serve with more lemon wedges.
I like to do these without removing the skin of the avocado so that you can easily scoop it out with a spoon. But you could also remove skin too. Leaving skin on avocado, keeps it from sliding all over the plate.
We had these with fresh turkey and mushroom and spinach burgers and steamed broccoli.
Bon Appetit!