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

For Shrimp:
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.

For Guacamole:
Scoop flesh of avocados in to bowl.
Add lemon juice, hot sauce, and salt.
Mash all together with fork.

To serve:
Place small amount of guacamole in bottom of scoop chip.
Top with a shrimp.
Place on tray and serve.