With another holiday meal coming up next weekend, I thought I’d share a variation of my Shrimp and Avocado Roumelade appetizer. I fixed it a bit differently and tweaked the recipe too.
Start by gathering your ingredients. Remember my thrift store score of these parfait glasses? No one says they can only be used for ice cream. They are the perfect thing to create these pretty appetizers, just for us two.
So, I combined the ingredients for the dressing, and split the avocado, shredded the lettuce and chopped it.
Place the chopped lettuce in the bottom, arrange the avocado like flower petals, add the dressing in the middle.
Then add the shrimp.
You can stop here, and have a lovely appetizer.
One thing I like is Bold Smoked Salt. It is a large crystal, smoky flavor salt that goes well with seafood and veggies. You could also do some fresh cracked pepper with sea salt.
Dressed up or served plain, it is a festive appetizer that only takes a minute to prepare. It is perfect for a holiday or to make an everyday meal just a bit special.
Shrimp and Avocado Flower Appetizer
2 tablespoons mayonnaise
1 tablespoon ketchup
1/4 teaspoon chipotle chili powder (or smoked paprika)
2 teaspoons horseradish sauce
8 medium shrimp, cooked, peeled, deveined, chilled
1 medium avocado, peeled and sliced into eight slices
1/4 cup chopped lettuce
Optional – Bold Smoked Salt, Cracked Black Pepper
Mix mayonnaise with next three ingredients. In pretty parfait glasses, place half of the lettuce in the bottom of each. Arrange avocado slices around the edge in a flower shape. Dollop dressing in the center. Add whole shrimp to the top fanning the tails out between the avocado. Optional, top with a pinch of bold smoked salt, or freshly ground black pepper. Two servings.
Here is a download for you! – Shrimp and Avocado Flower
Do you have a quick and easy, special appetizer recipe?
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