Shrimp and Spud Guacamole Bites
Shrimp and Spud Guacamole Bites
Directions
- Toss shrimp in a bowl with paprika, salt and pepper.
- Boil fingerling potatoes and chill, cut in half lengthwise.
- Brush asparagus with oil and place on grill to heat.
- Zest one lemon and set aside.
- 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.
Ingredients
- 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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
