Shrimp Cups With Chunky Avocado Salsa

INGREDEDINTS

Serves 12- Makes 24 cups

For the cups
6 flour tortillas

2 tablespoons butter, melted

For the shrimp
1 pound (450 grams) shrimp

½ teaspoon salt

½ teaspoon pepper

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon chili powder

¼ teaspoon cayenne pepper

2 cloves garlic, minced

1 tablespoon lime juice

For the avocado Salsa
2 avocados, diced

1 large tomato, diced

1 medium red onion, diced

¼ cup jalapeno, diced

¼ cup cilantro, chopped

½ teaspoon salt

½ teaspoon pepper

Sour cream, to garnish

PREPARATION

1. Preheat oven to 375˚F/190˚C.

2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.

3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).

4. Bake for 10-12 minutes or until crisp.

5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.

6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside.

7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.

8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.

9. Serve with lime wedges.

10. Enjoy!