Avocado Shrimp appetizer

from Natasha's Kitchen

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

These shrimp appetizers are plump, juicy cajun shrimp over creamy avocado in a corn chip scoop (or on a slice of cucumber).

INGREDIENTS FOR CAJUN SHRIMP:

1 lb large shrimp peeled and deveined
2 garlic cloves finely minced
1 tbsp cilantro finely chopped
1 tsp paprika
½ tsp cayenne pepper
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil divided
1 English cucumber, thinly sliced OR tortilla scoop chips

INGREDIENTS FOR AVOCADO SPREAD:

1 avocado
¼ tsp salt
1 tbsp lime juice plus more to squeeze over finished appetizers
1 tbsp finely chopped cilantro

How to Make Cajun Shrimp:

Pat dry shrimp with paper towels and place in a large mixing bowl. Add minced garlic, cilantro, paprika, cayenne pepper, salt, black pepper and 1 tbsp of the olive oil. Toss well to combine.

Heat a large heavy pan over medium heat with 1 tbsp olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.

How to Make Avocado Spread & Assemble:

In a small bowl, mash together avocado, salt, lime juice and cilantro until creamy. Divide the avocado mix over the cucumber slices (or put a 2 tsp of the guacamole in each tortilla scoop and place a shrimp on top).

Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.