Shrimp and Avocado Tortilla Rounds

1. 1

   Fill a skillet with enough salted water to reach 1/2 inch up the side and bring the water to a boil.

2. 2

   Add the shrimp and simmer them, covered, shaking the skillet occasionally, for 1 to 2 minutes, or until they are pink and just firm.

3. 3

   Transfer the shrimp with a slotted spoon to a bowl of ice water, discard the shells, and halve the shrimp lengthwise, deveining them.

4. 4

   The shrimp may be prepared up to 1 day in advance and kept covered and chilled.

5. 5

   Peel and pit the avocados and in a bowl mash them with a fork.

6. 6

   Add the salt, the cayenne, the lemon juice, and the tomatoes and combine the mixture well.

7. 7

   Just before serving spread the tortilla chips with the avocado mixture, top the mixture with half a shrimp, and garnish each hors d'oeuvres with 1 of the parsley leaves if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.