I promise, whenever I make this dish, it disappears in no time!

In a large bowl, combine the cooked shrimp, diced avocados, and chopped celery.

In a separate small bowl, whisk together the mayonnaise and lemon juice until smooth.

Pour the mayonnaise mixture over the shrimp and avocado, gently tossing to coat all the ingredients evenly.

Season with salt and pepper to taste.

Transfer the salad to a serving platter and garnish with fresh parsley.

Serve immediately or refrigerate for up to an hour to allow the flavors to meld.

For a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the mayonnaise mixture. You can also substitute Greek yogurt for mayonnaise for a lighter version. If you’re a fan of citrus, try adding some orange or lime zest for an extra burst of flavor. For a more substantial meal, serve the salad over a bed of mixed greens or inside a hollowed-out tomato for a beautiful presentation.