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Note: If desired, you can purchase pre-cooked shrimp to save time, and simply spice up a store-bought mayonnaise rather than making your own.
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To cook the shrimp:
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Add lemon slices, sweet onion, and Old Bay seasoning to a large pot of water. Bring water to a rolling boil. Allow to boil 5 minutes, then add the shrimp to the pot. Boil for 4-6 minutes, until the shrimp are done. Remove immediately and plunge into an ice bath to stop the cooking process. Once the shrimp has cooled, peel and set aside for later use.
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For the spicy mayo:
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Add all the ingredients except the oil to a food processor. Blend until smooth. With the food processor running, very slowly drizzle in the oil. It should take at least 5 minutes to drizzle in all of the oil. If this is done too quickly, then the mayo will not emulsify and it will break. Whir in the food processor until creamy.
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For the shrimp salad:
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Mix the cooked and cooled shrimp with 1 cup of the spicy mayonnaise (save the remainder of the mayonnaise for use on sandwiches, etc). Stir in the red bell pepper, celery, and shallot. Set aside.
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To assemble:
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Slice the avocados in half and remove the pit. Gently run a spoon around the edges of the avocado and scoop out the pulp in one solid piece. Place on a plate and fill the hole in the avocado with shrimp salad to overflowing. Sprinkle cilantro on top of the shrimp salad. Garnish the plate with a small salad of spring mix, grape tomatoes, and radish. Serve with a lemon wedge to be squeezed over the avocado and salad (they should be eaten together).
