Shrimp Tostada Bites

Ingredients

FOR THE SHRIMP
1/3 c. extra-virgin olive oil
1/4 c. Juice of 3 limes
2 tbsp. honey
2 cloves garlic, minced
1 tsp. paprika
1/4 tsp. cayenne pepper
Kosher salt
1 lb. peeled and deveined medium shrimp, thawed if frozen
FOR THE GUAC
2 avocados
Juice of 2 limes
1-2 tbsp. Kelchner's Horseradish
1/2 red onion, finely chopped
1/2 jalapeño, finely chopped
2 tbsp. freshly chopped cilantro
Kosher salt
Tortilla scoops or small appetizer bread, for serving.

Directions

MAKE SHRIMP TOSTADA BITES

In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika, and cayenne and season with salt. Add shrimp and toss until fully coated, then cover and let marinate in fridge at least 30 minutes and up to 2 hours. 

In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 minutes per side. 

MAKE GUAC

In a medium bowl, mash avocados with lime juice, Kelchner's Horseradish, red onion, jalapeño, and cilantro and season generously with salt.

Dollop a tablespoon of guac into tortilla scoops or small appetizer bread, top with shrimp, and garnish with cilantro before serving.