Chunky Guacamole and Shrimp Wraps
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At my house, a sure sign of spring is the inviting appearance of small, savory sandwiches and wraps flavored with fresh herbs.
I like to serve them as appetizers before a barbecue or informal dinner, as a partner with salads or light soups or arranged in a basket as the bread option on a buffet. These versatile sandwiches, best done ahead, are favorites for a small group or a crowd.
Small size is the key. No one seems to like the excessive sandwiches of yesteryear. Often, a small bite or two suffices.
Coarsely mash the avocado in a bowl with a fork. Stir in the mayonnaise, onion, lime juice and jalapeno, then salt and pepper to taste.
Spread the avocado mixture on the tortillas to the edges, about 2 tablespoons on each. Scatter about 12 cilantro leaves on each. Place 6 shrimp halves across the top 1/4 of the tortilla. Place the sliced tomatoes over the shrimp, dividing evenly. Start with the shrimp end and roll up tightly. Wrap airtight in plastic; twist ends. Refrigerate 2 to 6 hours.
Cut each in half (to accompany soup) or in 4 pieces (as hors d’oeuvre). Arrange on a platter; garnish with cilantro.
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