Delicious mix of flavors. For a spicier version, add 1 or 2 tablespoons diced jalapeno peppers.
Cut the cooked shrimp into thirds.
Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, lime juice, dill weed and mayonnaise in a bowl, mix well. Refrigerated one hour. Taste and season with salt and pepper.
Cut avocados in half, remove seed and peel carefully. Use a spoon to stuff avocados with shrimp salad filling.
Serve immediately on a bed of chopped lettuce or baby spinach.