What can one say about a great Guacamole except to ask for delicious things to dip into it. This is no exception. Simple, delicious and flavorful, this recipe is a winner, every time.
- 1 ripe avocado; halved, pitted
- 1 Tablespoon mayonnaise
- 2 teaspoons minced onion
- 2 teaspoons fresh lime juice
- 1/2 jalapeno; seeded, minced
- salt, to taste
- freshly-ground black pepper, to taste
- 4 flour tortillas (7" diameter)
- 1/2 Cup chopped cilantro (loosely packed)
- 12 cooked medium shrimp; split lengthwise, and veins removed
- 8 large firm cherry tomatoes; sliced paper-thin
- cilantro sprigs; for garnish
- Coarsely mash the avocado in a bowl with a fork. Stir in the mayonnaise, onion, lime juice and jalapeno, then salt and pepper to taste.
- Spread 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.
- Cut each in half (to accompany soup) or in 4 pieces (as hors d'oeuvre). Arrange on a platter; garnish with cilantro. Serve as appetizers or with soup.
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.
NOTES : Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner