Photo by William P. Edwards
Makes about 25
1 pound shrimp (21–30 count), peeled, deveined and tails removed
1 tablespoon blackened or Cajun seasoning
¼ teaspoon cayenne pepper
1 teaspoon fresh lime juice
½ ripe avocado
½ ripe mango
Pinch of salt
Round, store-bought tortilla chips*
Sour cream, for garnish (optional)
Cilantro, for garnish (optional)
In a medium bowl, combine shrimp, spices and lime juice. Refrigerate about 30 minutes to 1 hour. In another medium bowl, mash avocado, mango and salt together, using a potato masher.
Increase oven temperature to broil. Spread shrimp on a shallow baking pan, and broil 3 minutes per side. Remove from oven and set aside.
To assemble, spread each tortilla round with some of the avocado/mango mash, and top with a shrimp. Garnish with a small dollop of sour cream and cilantro leaf.
* You can make your own tortilla rounds by buying a package of 6-inch corn tortillas. Preheat oven to 350 F. Using a small cookie or biscuit cutter (about 2½ inches), cut out small circles from the tortillas—about 3 per tortilla. Place the small rounds on a cookie sheet, and bake for 6 minutes on each side. Remove from oven and let cool.