This appetizer could not be easier to make. Best of all, it has fantastic flavor. The shrimp marinade is practically the same one I used to marinade the chicken for the grilled chicken I made in a previous post, only that I changed the measurements a bit. We already made the guacamole in another post and I highly recommend it, not only because it’s delicious, but also because I show you how to cover it and store it so it doesn’t turn brown.
If you’re not a big fan of shrimp, you can also substitute it with other ingredients like bacon, sausage, chorizo, shredded beef. The options are endeless since everything goes really well with guacamole.
Yields 20-30 hors d’oeuvres
For the Marinade:
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon chili powder
Pinch of Cayenne pepper (optional)
Salt to taste
The other ingredients:
1 lb medium shrimp, rinsed, peeled and deveined
1-2 tablespoons lime juice
¼ cup cilantro, finely chopped (optional)
Guacamole (click here for the recipe)
Tortilla chips (or for a twist, try mini fried arepas!)
1. In a large bowl mix all the ingredients of the marinade. Add the shrimp and toss to make sure they’re well covered with the marinade. Cover with plastic wrap and refrigerate for 1 hour.
2. Cook the shrimp in a large pan on medium high heat for about 3-5 minutes or until they’re pink and opaque. Remove from the heat, place them in a medium bowl, add the lime juice, toss and let them cool completely. Once cooled, add the cilantro.
3. To assemble the appetizers, place about 2 tsp of guacamole on each chip and then place a single shrimp on the guacamole. Serve immediately.