Hot Avocados?

I can’t believe what I read about the avocado being best eaten raw (“Mastering the Avocado,” Aug. 25). It’s dead wrong. Traveling through Great Britain a few years ago, my sister and I were lucky enough to have hot avocados as a first course on two occasions. We scoured the menus after our first experience, hoping to have the dish every night. A half avocado appeared to have been baked and then served with the cavity filled with bay shrimp in a light lemon-wine-butter sauce. We both would kill for the recipe. It looked and tasted divine. Prior to this, I had never cared much for avocados unless they were in guacamole.

--CLAUDIA SAWAYA

Irvine