In a pot of boiling water cook the shrimp until tender approximately 2-3 minutes, drain and rinse under cold water. Drain well (towel dry).
In a small bowl mix together the mayonnaise and ketchup.
With a sharp knife cut the avocado lengthwise and remove pit, then carefully cut around the edges and slice to make cuts in the avocado to form small cubes, place in a medium bowl, add the cooled drained shrimp and the ketchup mixture and gently mix together, add a dash or two of salt and pepper.
Spoon the mixture into the empty avocado shells, top with the finely chopped parsley before serving. Serve with fresh Italian crusty bread or a salad. Enjoy!
Notes
Any leftover should be stored in an airtight container and refrigerated, it will last up to two days in the fridge.