Shrimp and Avocado Toasts

Shrimp and Avocado Toasts

a href="http://i165.photobucket.com/albums/u51/witchywife/shrimpandavocadocanape.jpg"img alt="" border="0" src="http://i165.photobucket.com/albums/u51/witchywife/shrimpandavocadocanape.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; cursor: hand; width: 400px;" //a!-- googleadsectionstart --br /Sometimes on Sunday's just for the heck of it, I create a little canape for the family to snack on before dinner. I don't usually make a lot, just enough for one or two bites per person, but it's a fun way to try experiment with some appetizer recipes. I usually try to work with stuff I already have at home. br /br /This weekend, I wanted to use up some flour tortillas that I had in the freezer. They had become all bashed and battered around the edges from being buried under the frozen turkey and all those frozen a href="http://janetishungry.blogspot.com/2010/03/peanut-butter-banana-and-cinnamon.html"muffins/a and a href="http://janetishungry.blogspot.com/2008/11/pumpkin-and-raisin-spice-muffins.html"muffins/a and a href="http://janetishungry.blogspot.com/2007/08/banana-coconut-muffins.html"muffins/a and a href="http://janetishungry.blogspot.com/2007/06/banana-and-raspberry-muffins.html"muffins/a. They were no where near suitable for making wraps anymore, I don't know why I bother freezing them, I usually end up with a bag full of broken flour tortillas pieces. But it lead me to create this recipe, so I guess it's all good.br /br /emstrongShrimp and Avocado Toasts/strongbr /br /3 large flour tortillasbr /16-20 medium size cooked shrimpbr /1-2 tbsp olive oilbr /1 ripe avodacobr /2 tbsp mayonnaisebr /1 tbsp fresh squeezed lime juicebr /salt and pepperbr /lime zest br / br /1. Using a 2" inch cookie cutter, cut as many circles as you can out of your flour tortillas.br /br /2. Brush the tortilla circles lightly with olive oil and fry them in a medium hot skillet on both sides until browned and crispy. Remove them to cool.br /br /3. In a small bowl, mash the avocado with a spoon, be a rebel and leave a few lumps (it's better that way). Stir in the lime juice and mayonnaise. Season to taste with salt and pepper.br /br /4. Place about a tbsp of the avocado mixture on each tortilla toast, and top with a cooked shrimp. Arrange on a platter and sprinkle with lime zest./embr /!-- googleadsectionend --br /img src="http://signatures.mylivesignature.com/54485/209/C75A16CD8B0F2FAD884638570E4EC078.png" style="border: none; background: transparent;" /

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