Chunky Guacamole And Shrimp Wraps

Recipe Ingredients

1		Ripe avocado - halved, pitted
1 tablespoon	15ml	Mayonnaise
2 teaspoons	10ml	Minced onion
2 teaspoons	10ml	Fresh lime juice
1/2		Jalapeño - seeded, minced
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Flour tortillas - (7" dia)
1/2 cup	8g / 0.3oz	Chopped cilantro - (loosely packed)
12		Cooked medium shrimp - split lengthwise,
		And veins removed
8		Firm cherry tomatoes - sliced paper-thin (large)
		Cilantro sprigs - for garnish

Recipe Instructions

Coarsely mash the avocado in a bowl with a fork. Stir in the mayonnaise, onion, lime juice and jalapeño, 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.

This recipe yields 4 to 6 servings with soup, 6 to 8 hors d'oeuvre servings.

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.

Source:
The Los Angeles Times, 04-04-2001

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