Curried Shrimp Stuffed Avocados

2 tablespoons butter

2 teaspoons curry powder

1 minced onion

1 teaspoon salt

1/2 teaspoon ginger

1 ½ tablespoons lemon juice

1 pound medium shrimp, peeled and deveined

1 1/2 cups plain yogurt

3 cups Rice; cooked

3 ripe avocados, peeled and halved

Major Grey's Chutney, or homemade chutney

Melt butter in a pan over medium heat and add curry powder, onion, salt and ginger. Cook a few minutes and stir in lemon juice and shrimp. Stir until shrimp are just done, about 5 to 10 minutes, and gradually stir in the yogurt and heat through, do not boil.

Arrange a bed of rice on a large serving platter or 6 individual plates for an appetizer. Place avocado halves on top and fill with the hot shrimp mixture. Serve with chutney.