Sweet Chili Shrimp with Mascarpone-Guacamole
Ingredients
- 20 medium (41-50 count) shrimp, cooked
- 3 oz. sweet chili sauce
- ½ ripe avocado, diced
- 5 oz. mascarpone cheese
- Chili powder, cumin, salt, pepper to taste
- 20 toast rounds or Melba toast
- Cilantro sprigs or chives
Preparation
Using a small bowl, mix the shrimp with the sweet chili sauce and let set for 20 minutes or longer in the refrigerator. Using another small bowl, mix together the avocado and mascarpone cheese. Add seasoning like chili powder, cumin, salt and pepper if desired. Place toast rounds on a platter or baking tray. Using a small spoon or pastry bag, put about ½ oz. of the avocado cheese mix onto each piece of toast. Top with 1 shrimp each. Garnish with a cilantro sprig or chives. Serve
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