Shrimp Brochette with Chipotle Lime Cream

By Texaschef11

Ingredients

• # Marinade:
• # 2 lbs cleaned and cooked small salad shrimp, chopped
• # French bread baguettes, enough for 40 slices that are 1/2 inch thick
• #
• # 1 tablespoon cilantro chopped
• # 2 minced green onions
• # 1/2 teaspoon basil
• # 1/2 teaspoon salt
• # 1/4 teaspoon ground pepper
• # 1 tablespoons lemon juice
• # 3 teaspoons lime juice
• #
• # Chipotle lime Cream:
• # 1 large avocado, peeled, pitted and chopped
• # 3- 8 ounce packages of cream cheese
• # 1 tablespoon chopped cilantro
• # 1/4 teaspoon chipotle chili powder
• # 1 small jalapeno pepper, seeded and chopped finely
• # 1 tablespoon fresh lime juice
• # 3 cups grated fresh mozzarella cheese

Preparation

Step 1

Rinse shrimp, pat dry and place in a large shallow baking dish. In a small bowl, whisk together all the ingredients for the marinade and pour over shrimp. Refrigerate 15 minutes. Meanwhile, prepare the chipotle cream. In a medium size mixing bowl place avocado and cream cheese; stir until well blended. Stir in the remaining ingredients and blend. Set aside. Heat oven to broil. Place sliced baguettes on a cookie sheet and place in oven, broil until golden brown, turn and brown the other side. Remove from oven. Drain shrimp of all liquids and pat dry. Spread chipotle lime cream on each piece of baguette, evenly. Place shrimp on baguette and sprinkle the grated mozzarella cheese on shrimp, making sure the shrimp is covered with cheese. Return to oven and broil until cheese is melted. Remove from oven and place on serving platters.