Appetizer Recipes
Lemon Pepper Shrimp and Guacamole Rolls
The zesty tang of lemon-pepper shrimp accents delicious guacamole on these Lemon Pepper Shrimp and Guacamole Rolls.
Ingredients
- 4 ripe Fresh Hass Avocados, seeded and peeled
- 1/2 small red onion, minced
- 2 jalapeño peppers, stems, seeds and membranes removed, minced
- 1 lime, juiced
- 1 teaspoon salt
- 8 medium (41 to 50 count per pound) cooked and deveined shrimp, diced (optional)
- 8 mini bread rolls, about 2 1/2 inches in diameter, sliced in half
- 2 lemons, juiced
- 1/2 teaspoon white pepper
- 16 jumbo size (21 to 25 count per pound) cooked and deveined shrimp
- Paprika (optional)
Instructions
- In a large bowl, gently mash the avocados, leaving some small chunks.
- Gently stir in the red onion, jalapeños, lime juice and salt. If desired, fold in the diced medium-size shrimp. Set aside.
- Place bread roll halves on a serving platter. If the bread is very dense, remove and discard a bit of the middle of each bread roll, creating a little bowl shape. This will result in a lighter tasting appetizer, as well as a flatter appearance.
- In a small bowl, combine the lemon juice and white pepper.
- To assemble the appetizers, place about 2 tablespoons of the guacamole on each bread roll half.
- One at a time, dip the jumbo shrimp into the lemon-pepper blend, and place on top of the guacamole.
- If desired, lightly sprinkle paprika over all.
- Serve immediately.
Notes
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
The guacamole and shrimp topping is also delicious on toasted mini bagels and puff pastry rounds.
Beverage Pairings: Try with a glass of Spanish Torrontés wine.
Attribution
Recipe and photo courtesy of:
Hass Avocado Commission