Shrimp Pinwheels

By spietzsch

Ingredients

• 1 ripe avocado, halved, seeded, and peeled
• 1/2 of an 8-oz. pkg. cream cheese, softened
• 1/4 cup catsup
• 1 Tbsp. prepared horseradish
• 1 tsp. finely shredded lemon peel
• 2 Tbsp. lemon juice
• 1/2 tsp. chili powder
• 6 9- to 10-inch red, green, and/or plain flour tortillas
• 3 cups shredded spinach leaves
• 2/3 cup smoked almonds, chopped
• 10 oz. peeled and deveined cooked shrimp, chopped
• Party picks (optional)

Details

Servings 36
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. 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.

2. 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.


3. 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.