6-10 ripe avocados (the ruggier the skin & the dark purple in color are best)
2 (4 oz.) cans shrimp or crab meat
1 med. finely chopped white onion
Tabasco sauce to taste or as much as you like
1/4 c. green chili salsa
1 or 2 chopped tomatoes
1 or 2 tbsp. cholesterol free mayonnaise
1 sm. bunch (bundle) cilantro, chopped
Salt & pepper to taste
A few drops of lemon or lime juice

Cut avocados in half and remove seeds, save the half peels. In a bowl mash avocados, add above ingredients and mix well, fill in bowls 1/2 peels and arrange in a platter. The lemon juice or lime juice helps prevent avocados from becoming dark too fast. Avocados are always best eaten right away after peeling or preparing, in this case if you desire to prepare ahead of time do not fill in skins, leave mixture in a bowl adding a couple of the avocado seeds, this helps the darkening also. When ready to serve remove seeds and fill in. Sometimes the seeds will keep guacamole overnight.