Shrimp and Spud Guacamole Bites


  1. Toss shrimp in a bowl with paprika, salt and pepper.
  2. Boil fingerling potatoes and chill, cut in half lengthwise.
  3. Brush asparagus with oil and place on grill to heat.
  4. Zest one lemon and set aside.
  5. Arrange asparagus spears on plate parallel to each other. Spoon half the guacamole in between asparagus spears. Spread remaining guacamole on potatoes in a thin layer. Place potatoes in between asparagus on dabs of guacamole. Place 2 pieces of shrimp on each piece of potato. Drizzle sour cream over shrimp and serve.


  • 10 pieces Bay Winds® Shrimp, White 26/30 Cooked, Peeled and Deveined, tail on
  • 1 tsp. paprika , smoked
  • 4 oz. Contigo® Guacamole
  • 2 oz. Nature's Best Dairy® Sour Cream
  • 2 each Peak Fresh Produce® Asparagus, Fresh
  • 1 Peak Fresh Produce® Lemon(s)
  • 5 each potato(es), fingerling
  • 2 dashes salt and pepper, each