Two of my favorite things are grilled shrimp and guacamole – combined here in a cute little package. Who wouldn’t want a whole platter of these sitting on a coffee table within arm’s reach on Game Day? Or pretty much any day?
These little bites can be thrown together in just minutes. You could make the recipe even easier if you used purchased guacamole and round tortilla chips. I used flour tortillas cut into circles and then sprayed lightly with oil and baked for a few minutes. Super easy = Super Bowl, no?
And who doesn’t love guacamole? Make our roasted guac, or use your own favorite recipe. Guacamole is one of those things that I rarely make the same way twice. Really hard to mess up! After I made these, the hubs and I ate the WHOLE platter for dinner. These are crowd pleasers, for sure. Consider yourself warned!
- Four large flour tortillas
- Vegetable oil for brushing
- 16 medium sized shrimp, peeled and deveined (I used 21 to 30 per pound size)
- 2 tablespoons barbecue sauce ( I also added a sprinkle of chipotle chili powder)
- 1 ripe Haas avocado
- 2 tablespoons green salsa
- A little queso fresco or feta cheese, crumbled
- Preheat oven to 400 degrees.
- Using a round biscuit cutter about 2 to 3 inches in diameter, cut four rounds from each tortilla. Brush with oil and then place on a wire baking rack on a baking sheet. Bake for 12 to 15 minutes at top of the oven, turning once during baking. Let cool - they will harden as they cool.
- Toss shrimp in barbecue sauce and then grill or broil until cooked through.
- Spread some guacamole on each tortilla round. Sprinkle with cheese. Top with a shrimp.
Other tostada bites of note: