Avocados stuffed with shrimp and tomatoes

Wash the tomatoes and basil.

Chop the tomatoes (removing the seeds) and basil greens finely.

Boil the shrimp and drain the water.

Mix sour cream with mustard, lemon juice, salt, and white pepper.

Add tomatoes, shrimp, and basil.

Cut the avocado in half like a shell, remove the pit, and carefully scoop out the flesh with a spoon, trying not to damage the skin with a thin layer of flesh left.

Chop the extracted flesh finely and mix it with the shrimp mixture.

Season again with salt and pepper and fill the fruit skins with the prepared mixture.

Serve with toast.

You can peel the avocado and slice the flesh into thin pieces, then arrange them on a plate and top with the shrimp mixture.