Guacamole with Shrimp

Shell and devein the shrimp, leaving tails intact. Bring 3 cups water, the lemon juice, 1 teaspoon of the salt and the thyme to a boil. Add shrimp and simmer 5 minutes. Remove from heat and let cool in cooking liquid. Drain and refrigerate, covered, until ready to serve.

Halve avocados lengthwise and remove pits. Scoop out pulp, being careful to reserve shell halves intact. Mash avocados coarsely with lime juice. Stir in remaining ingredients except corn chips. Pile mixture into reserved shells and embed shrimp, tails out, in guacamole. Cover firmly with plastic wrap and carry in a cooler. Serve on a platter, surrounded with corn chips for additional dippers.