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Spiced shrimp and creamy avocado are served on crisply fried tortilla wedges to make a palate-pleasing appetizer.
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| Ingredients:
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1 ib. cooked shrimp
4 garlic cloves, finely chopped
1/2 tsp. mild chili powder
1/2 tsp. ground cumin
juice of 1 lime
1 ripe tomato, diced
salt
6 soft corn SOL DE ORO tortillas or a bag of SOL DE ORO Tortilla Chips
vegetable oil, for frying
2 avocados
3/4 cup sour cream
mild chili powder, to garnish
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| Instructions:
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| Place the shrimp in a bowl with the garlic, chili powder, cumin, lime juice, and tomato. Add salt to taste and stir gently to mix. Chill for at least 4 hours or ovrnight to allow the flavors to mingle.
Cut the tortillas into wedges. Heat a little oil in a nonstick frying pan, add a batch of tortillas wedgs and fry over a medium heat until crisp. If using tortilla chips just spread chips on a serving platter.
Cut each avocado in half around the pit. Twist apart, then remove the pit with a knife. Carefully peel off the skin and dice the flesh. Gently stir into the shrimp mixture.
Top each tortilla wedge witha small mound of shrimp and avocado mixture. Finish with a dab of sour cream, garnish with a light sprinkling of chili powder and serve.
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