+
0 (0)

Categories: Appetizers, Fish and shellfish

Chunky Guacamole and Shrimp Wraps

At my house, a sure sign of spring is the inviting appearance of small, savory sandwiches and wraps flavored with fresh herbs. I like to serve them as appetizers before a barbecue or informal dinner, as a partner with salads ... Read more

Total time: 25 minutes, plus 2 hours chilling | Serves 4 to 6 with soup, 6 to 8 as hors d'oeuvres
  • 1 ripe avocado, halved, pit removed
  • 1 tablespoon mayonnaise
  • 2 teaspoons minced onion
  • 2 teaspoons fresh lime juice
  • 1/2 jalapeno, seeded and minced
  • Salt
  • Freshly ground pepper
  • 4 (7-inch) flour tortillas
  • 1/2 cup loosely packed cilantro
  • 12 cooked medium shrimp, split lengthwise, veins removed
  • 8 large, firm cherry tomatoes, sliced paper-thin
  • Cilantro sprigs, for garnish

Step 1Coarsely mash the avocado in a bowl with a fork. Stir in the mayonnaise, onion, lime juice and jalapeno, then salt and pepper to taste.

Step 2Spread the avocado mixture on the tortillas to the edges, about 2 tablespoons on each. Scatter about 12 cilantro leaves on each. Place 6 shrimp halves across the top 1/4 of the tortilla. Place the sliced tomatoes over the shrimp, dividing evenly. Start with the shrimp end and roll up tightly. Wrap airtight in plastic; twist ends. Refrigerate 2 to 6 hours.

Step 3Cut each in half (to accompany soup) or in 4 pieces (as hors d'oeuvre). Arrange on a platter; garnish with cilantro.

Each of 8 servings:
160 calories; 348 mg sodium; 166 mg cholesterol; 4 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 20 grams protein; 1.57 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Shrimp tempura with Peruvian aji amarillo aioli and maize
Wax bean Nicoise with bottarga and Cetara anchovy crostone
Roasted pepper, tomato and tuna mold with basil and black olive purees
Grilled portabello mushrooms with chipotle guacamole