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.

Lemon Pepper Shrimp

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

  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.
  6. One at a time, dip the jumbo shrimp into the lemon-pepper blend, and place on top of the guacamole.
  7. If desired, lightly sprinkle paprika over all.
  8. 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



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