Tortilla bites with guacamole and shrimp

• 4 large avocados, peeled and diced
• Juice of 1 lime
• 3 tbsp (45 ml) fresh cilantro, finely chopped
• 2 tbsp (30 ml) red onion, finely chopped
• 1 tbsp (15 ml) olive oil
• 1 tsp (5 ml) sriracha (or to taste)
• 1 tomato, seeds removed, finely chopped
• 1 garlic clove, finely chopped
• Salt and ground pepper

• 1 tsp (5 ml) smoked paprika
• ¼ tsp (1.25 ml) garlic powder
• 340 g (12 oz) raw shrimp (size 51-60), peeled and deveined, tails removed
• Olive oil
• Juice of ½ lime
• Salt and ground pepper

• About 40 bowl-shaped tortilla chips (Tostitos style)

Guacamole

• Place the diced avocado in a large bowl and add the lime juice. Mash with a fork and mix well to get a good texture.
• Add the cilantro, red onion, olive oil, sriracha, tomato and garlic. Season with salt and pepper. Mix well. Press plastic wrap directly onto the surface of the guacamole to prevent air contact and refrigerate.

Shrimp

• In a small bowl, mix the smoked paprika and garlic powder. Set aside.
• Rinse the shrimp and drain well. Pat dry thoroughly on several layers of paper towel. Set aside.
• In a large pan over high heat, drizzle in a thin stream of olive oil. Add the shrimp and toss immediately to coat well with the oil.
• Add the spice mix, lime juice, salt and pepper. Cook for 2 to 3 minutes, stirring, until the shrimp are pink and cooked through. Transfer to a plate.

Assembly

Fill the tortilla bowl chips with guacamole, top with one shrimp each and serve immediately with a good cold beer!