Prepare the shrimp – Peel and devein the shrimp. Pat dry with a paper towel.

Prep the ingredients – Take 1 cup of fresh pineapple slices and cut them in small chunks. Take a small red onion and dice it to small pieces. Take the stems of 3 tablespoons of fresh cilantro, round them in a bunch, and roughly chop.Heat a medium-sized skillet to medium temperature. Add 2 tablespoons of olive oil.

Cook the shrimp – Toss the shrimp in the skillet and add 2 teaspoons of ground cumin and salt and pepper to taste — Cook for at least two to three minutes.

Finish the shrimp – Turn off the heat from the pan and add 2 tablespoons of lemon juice. Stir the pan to combine and transfer the shrimp to a bowl. Cover the bowl with a plastic wrap and put inside the fridge to chill.

Prep the avocados – Cut the avocados in half lengthwise. Remove the seed and score the flesh from inside the shell in evenly-spaced crosswise and lengthwise rows to produce equal-sized chunks.Using a big spoon, scoop out all the flesh from the shell and transfer into a bowl. Pour the remaining lemon juice in the bowl to prevent the avocado flesh from browning. Wash the avocado shells and pat dry. Set them aside for serving later.

Prepare the stuffing – In a large, non-reactive bowl, gently combine the avocado flesh, pineapple slices, cilantro, and onion. Remove the chilled shrimp from the fridge and chop them in regular, bite-sized pieces. Fold the shrimp into the avocado-pineapple mixture. Pour 1 tablespoon of fresh pineapple juice, and season with salt and pepper.Using a large, wide spoon, scoop the shrimp-avocado mixture inside the reserved avocado shells as shown in the image above.

Serve immediately and enjoy!