Shrimp Pinwheels

$200 Winner for the party appetizers category November 2005. From BHG. Time is an estimate.

• Ready In: 45 mins
• Yields: 36 slices

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.