Lemon Pepper Shrimp and Guacamole Rolls

The zesty tang of lemon-pepper shrimp accents delicious guacamole on these mini-roll appetizers.

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

1. In a large bowl, gently mash the avocados, leaving some small chunks.

2. Gently stir in the red onion, jalapeños, lime juice and salt. If desired, fold in the diced medium-size shrimp. Set aside.

3. 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.

4. In a small bowl, combine the lemon juice and white pepper.

5. 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.

6. If desired, lightly sprinkle paprika over all. Serve immediately.

Serving Suggestions:
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.

* 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.