Okay, I'll quit complaining and get to the good stuff! I'm trying to conserve gas/electricity by not using the oven and heating up the house so for the next few days (maybe weeks) I'll be posting no-bake recipes. AND if that wasn't enough for you, we have decided to go meatless on Mondays. We don't eat meat every day but this will give me a better way to plan our meals. On to the recipe!
1 ripe avocado, halved, seeded, and peeled
1/2 - 8 ounce package cream cheese, softened
1/4 cup catsup
1 tablespoon prepared horseradish
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon chili powder
6 -10 inches red, green, and/or plain flour tortillas
3 cups shredded spinach leaves
2/3 cup smoked almonds, chopped
10 ounces peeled and deveined cooked shrimp, chopped
Party picks (optional)
In a medium bowl mash avocado with a fork. Add cheese; stir until smooth. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter. Makes about 36 slices.
**We don't eat shrimp. I love this recipe with shredded chicken**