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| Shrimp with Avocado & Chile ~ Hors D'oeuvres 1 pound (about 25) shrimp 2 ripe avocados, peeled and chopped 1 tsp salt 3 tbls fresh lemon juice 1/2 cup tomatoes, chopped & seeded corn tortilla chips 3 roasted Mira Sol Extra Hot chiles (or 2 Barker Chiles), minced 1 tbls cilantro, minced medium size bowl with ice & water. 1. In a large saucepan, boil 1 1/2 quarts of water with 1 tsp of salt. Add the shrimp and simmer until they are pink and firm. Drain shrimp in a colander, then plunge into a bowl of ice and water. Remove and discard the shells. 2. Cut shrimp in half lengthwise, and devein and set them aside. (shrimp may be prepared 1 day in advance). 3. Peel the avocado and in a mixing bowl mash them throughly, add the salt, the green chiles, the lemon juice, and the tomatoes. Mash and mix well. Put avocado pits in bowl with avocado mixture until ready to serve. (Do not make avocado mixture in advance). 4. Minutes before serving, spread a small amount of avocado mixture on tortilla chips and top with a shrimp half. 5. Garnish with very small amount of minced cilantro. This recipe also works well with fresh green chiles, seeded and minced. Makes about 50 hors d'oeuvres |