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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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$200 Winner for the party appetizers category November 2005. From BHG. Time is an estimate. Ingredients:
1 ripe avocado, halved, seeded, and peeled |
4 ounces cream cheese, softened |
1/4 cup catsup |
1 tablespoon prepared horseradish |
1 teaspoon finely shredded lemon peel |
2 tablespoons lemon juice |
1/2 teaspoon chili powder |
6 tortillas (9 to 10 inches each-red, green, and or plain) |
3 cups shredded spinach leaves |
2/3 cup smoked almonds, chopped |
10 ounces peeled and deveined cooked shrimp, chopped |
Directions:
1. In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
2. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
3. On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
4. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
5. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
6. Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
7. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.
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