Preparation:
Just before service, beat together eggs, parsley, 3/4 cup lemon juice, salt & hot pepper sauce; reserve. Cut avocados in 1/4-inch dice; gently toss with lemon juice; reserve.

Per Order:
Heat 1/2 tablespoon butter in an omelet pan; ladle 3/4 cup reserved egg mixture into pan.

Cook over medium heat until set but still moist. Put 1/3 cup avocado down center of omelet; top with 2 tablespoon shrimp. Fold omelet; heat through. Put on a warmed serving plate. Garnish with avocado slices and parsley.

Recipe and Photo Courtesy of The California Avocado Commission.