Avocado, Shrimp and Rice

Our mother loved shrimp.  She also created dishes by throwing leftovers together.  Trying to use up some ingredients we had leftover, this dish became a recipe to make again.

1 small onion, chopped
2 T butter
1 can cream of mushroom soup
salt and pepper to taste

1 t paprika
2 c shrimp, cooked
3 avocados
6 c brown rice, cooked

scallions
 
Place the onion and butter in a skillet over medium heat.  Cook until the onion is translucent.   Stir in the soup and salt and pepper.   Cook for seven minutes and stir in the shrimp.
 
Peel the avocado and cut into six halves.  Place a cup of rice on a dish, top with an avocado half and scoop mixture over the avocado.   Sprinkle with scallions and serve.