Shrimp Pinwheels

Recipe by cookiedog
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 36 slices
UNITS: US

INGREDIENTS

Nutrition
  • 1
    ripe avocado, halved, seeded, and peeled
  • 4
    ounces cream cheese, softened
  • 14
    cup catsup
  • 1
    tablespoon prepared horseradish
  • 1
    teaspoon finely shredded lemon peel
  • 2
    tablespoons lemon juice
  • 12
    teaspoon chili powder
  • 6
    tortillas (9 to 10 inches each-red, green, and or plain)
  • 3
    cups shredded spinach leaves
  • 23
    cup smoked almonds, chopped
  • 10
    ounces peeled and deveined cooked shrimp, chopped
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DIRECTIONS

  • In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
  • Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
  • 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.
  • Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
  • Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
  • Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
  • 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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