Lemon Pepper Shrimp and Guacamole Rolls

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Servings:

• Recipe serving size: 2 Lemon Pepper Shrimp and Guacamole Rolls
• Number of servings: Adjust Reset

Ingredients:

• 4 ripe, fresh avocados, halved, pitted and peeled
• 1/2 red onion, minced
• 2 jalapeño peppers, stems, seeds and membranes removed and minced
• 1 lime, juiced
• 1 tsp. salt
• 8 shrimp (41 to 50 count per pound), deveined and medium cooked (diced - optional)
• 8 mini bread rolls, about 2 1/2 inches in diameter, sliced in half
• 2 lemons, juiced
• 1/2 tsp. white pepper
• 16 jumbo shrimp (21 to 25 count per pound), deveined and cooked
• paprika (optional)

Instructions:

1. In a large bowl, gently mash the avocados, leaving some small chunks.
2. Gently stir in the red onion, jalapeños, lime juice and salt. If desired, fold in the diced medium-size shrimp. Set aside.
3. Place bread roll halves on a serving platter. If the bread is very dense, remove and discard a bit of the middle of each bread roll, creating a little bowl shape. This will result in a lighter tasting appetizer, as well as a flatter appearance.
4. In a small bowl, combine the lemon juice and white pepper.
5. To assemble the appetizers, place about 2 Tbsp. of the guacamole on each bread roll half. One at a time, dip the jumbo shrimp into the lemon-pepper blend, and place on top of the guacamole.
6. If desired, lightly sprinkle paprika over all. Serve immediately.

Notes & Tips: