1/4 c  Chopped green onion
2 tb Minced parsley
2 tb Butter
1 lb Shrimp
1 cn (10 3/4 oz) Cheddar cheese
Soup
3 md Avocados
Lemon juice
Diced toasted almonds
1/3 c  Cognac
6    Servings long grain & wild
Rice

Saute green onion & parsley in butter until tender; stir in shrimp &
soup. Cook over low heat 10 minutes, stirring occasionally.
Meanwhile, peel & halve avocados; sprinkle with lemon juice. Fill
avocado shells with shrimp mixture; sprinkle with almonds. Heat
cognac; set aflame & pour over shrimp. Serve with hot cooked rice.