Shrimp Taco Bites

Ingredients:

1 pound of raw, peeled, deveined shrimp (about 21-25 per lb)

Canola oil cooking spray

1 tsp salt, divided

2 tsp grated lime zest, divided

1 Tbsp lime juice

2 tsp chili powder

1 large, ripe avocado, diced

1/3 cup sour cream

1 tsp chipotles in Adobo, minced

2 tbsp cilantro, chopped

25 scoop nachos

Directions:

1. Preheat oven to 375 degrees

2. Spray cookie sheet with canola oil spray

3. Dry shrimp and then toss with chili powder, 1 tsp lime zest, and 1/2 tsp salt

4. Lay flat on cookie sheet and spray with canola oil. Cook in the oven for 10-12 minutes

5. Dice avocado and mix with 1/2 tsp salt and lime juice. 

6. Mix sour cream with chipotles and 1 tsp lime zest

7. Chop cilantro

8. Lay out scoops on cookie sheet. Put one piece of avocado in each scoop, towards one side. Put a small dollop of sour cream on the other side of the scoop. Top with a shrimp and sprinkle with cilantro. 

Serve and enjoy

I didn't have a particular wine pairing with this one but an Albarino, Torrontes, or even an unoaked Chardonnay would pair well with this one.  

This is a dish that I am serving at my Spanish Cooking Party

Julianne