This past Thursday was Gals Night Out, in spite of the drizzle, then downpour outside! It was bright and shiny inside and I prepared several appetizers including this one. There is no way to be delicate in eating this…just pop the whole shrimp and chip right in your mouth! I read a recipe in Rachel Ray‘s magazine and then made it my own by tweaking each ingredient and prep method. Note to self…Don’t serve this on a green tray next time. The guacamole gets “lost” on this platter!
1 lb fresh shrimp, cleaned
1/2 gallon apple cider vinegar
1 medium onion, peeled and sliced
3 bay leaves
1/2 Tbs Hot Shot!
2 large avocados
Juice of 2 lemons
2 t hot sauce
1/2 t salt
30 scoop chips
Pour vinegar in to large pot.
Add onions, bay leaves and Hot Shot!
Bring to boil.
Add shrimp and stir.
Cook 2 to 3 minutes, until shrimp turn pink.
Immediately drain in colander, and discard bay leaves.
Let cool for 20 minutes.
Scoop flesh of avocados in to bowl.
Add lemon juice, hot sauce, and salt.
Mash all together with fork.
Place small amount of guacamole in bottom of scoop chip.
Top with a shrimp.
Place on tray and serve.