No-Bake Recipe Day #1

I probably don't even have to mention this but IT'S HOT!  Of course South Florida is always hot!  I even have the wunderground app on my phone (thanks honey!) just to let me know how brutally hot it is outside.

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!

Shrimp Pinwheels

From BHG

Ingredients

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)

Directions

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**