- Set aside a small amount of the diced red peppers for garnish.
- Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice.
- Fold in remaining ingredients.
- Top with reserved tomatoes and serve.
Place in a bowl in the center of a serving plate and surround with celery stalks and cooked shrimp for dipping.
For a taste of traditional New Orleans, serve with Ramos Gin Fizz cocktails.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole.