Chunky Guacamole with Shrimp Wraps
1 ripe avocado, halved, pit removed
1 T. mayonnaise
2 t. minced onion
2 t. fresh lime juice
1/2 jalapeno, seeded and minced
Freshly ground pepper
4 (7-inch) flour tortillas
1/2 C. loosely packed cilantro
12 cooked medium shrimp, split lengthwise, veins removed
8 large, firm cherry tomatoes, sliced paper-thin
Cilantro sprigs, for garnish
Coarsely mash the avocado in a bowl with a fork. Stir in the mayonnaise, onion, lime juice and jalapeno, then salt and pepper to taste.
Spread the avocado mixture on the tortillas to the edges, about 2 tablespoons on each. Scatter about 12 cilantro leaves on each. Place 6 shrimp halves across the top 1/4 of the tortilla. Place the sliced tomatoes over the shrimp, dividing evenly. Start with the shrimp end and roll up tightly. Wrap airtight in plastic; twist ends. Refrigerate 2 to 6 hours.
Cut each in half (to accompany soup) or in 4 pieces (as hors d’oeuvre). Arrange on a platter; garnish with cilantro.