Important research development in regard to the glucose controlling properties of avocado's by inhibiting glucokinase responsible for glycolysis that in turn retards and reduces tumor growth shows that avocados are not just beneficial for keeping a healthy heart when they are consumed in place of saturated-fat containing foods. Avocados are a good source of fiber and fiber may help maintain a healthy heart and digestion. Avocados provide more than 25 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid and provides beneficial phytochemicals such as glutathione, beta-sitosterol, and lutein. Phytonutrients are thought to help prevent many chronic diseases.

Vicki's Avocado & Shrimp Salad
1/2 cup fresh lemon juice 
1/2 tablespoon Texas Pete hot sauce
1 tablespoon finely chopped garlic
2 teaspoons salt
1/3 cup fresh chopped cilantro
1/2 cup olive oil 
2 bay leaves
2 tablespoons Old Bay Seasoning
6 cups water
1 Pound peeled and deveined medium sized shrimp
1/2 cup finely diced red bell pepper
1/2 cup thinly sliced green onion
1/2 cup chopped celery
1 cup chopped fresh tomatoes
1 Head Romaine Lettuce
3 medium to large Fresh Avocados not too soft (diced in 1 inch pieces)
Lemon Wedges and Tortilla Chips for garnishing

Boil water and add old bay seasoning and bay leaves. Add shrimp to boiling water and cook until whitish pink or until they lose their translucent color. Don't over cook. It only takes 1 to 2 minutes in boiling water to cook the shrimp. Immediately remove and spread out on a large plate and place in refrigerator to cool down and stop the cooking process.

In another mixing bowl add the lemon juice, olive oil, garlic, cilantro, salt, and hot sauce and whisk together. After shrimp has chilled for about 30 minutes, drain and then toss together with the onions, bell pepper, celery and tomatoes. Stir lemon juice mixture over the shrimp and vegetables and then lightly toss in the diced avocado pieces so they will not mash.

Cover plate with whole leaves of Romaine lettuce and scoop a helping of the salad into the middle. Garnish with lemon wedges on the side and corn tortilla chips. (I like the blue corn tortilla chips)