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Ingredients
| avocados: 1 |
| cream cheese: 8 oz |
| horseradish sauce: 1 tsp |
| lemon juice: 2 tsp |
| chili powder: 1/2 tsp |
| flour tortillas: 6 tortillas |
| spinach: 3 cups |
| almonds (ground): 2/3 cup |
| raw shrimp: 10 oz |
Shrimp Pinwheels
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
36 serving(s)
Tags
1. 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.
2. 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.
3. 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. Makes about 36 slices.