- 1 pound cooked large shrimp, halved crosswise
- 3 ripe plum tomatoes, diced
- Juice of 2 limes
- 3 ripe Haas avocados, halved and pitted
- 1 cup each ripe cantaloupe and honeydew balls
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons chopped cilantro, plus 6 sprigs for garnish
- Toss the shrimp with the tomatoes in a large bowl.
- Squeeze the lime juice in another bowl. With a small melon baller, remove 6 balls from each avocado half. Toss in the lime juice and drain. Rub the exposed avocado halves with lime juice. Set aside.
- Add the melon and avocado balls to the shrimp. Combine the mayonnaise, sour cream, and chopped cilantro. Fold into the shrimp. Season with salt and pepper.
- Fill each avocado half evenly with the salad and garnish with a sprig of cilantro.