Guacamole Shrimp Appetizers

Total Time: Prep: 30 min. Cook: 10 min. + chilling Makes:2 dozen

CILANTRO JALAPENO PESTO:

2 jalapeno peppers

3/4 cup fresh cilantro leaves

2 tablespoons pine nuts

1 garlic clove, peeled and halved

1 tablespoon olive oil

SHRIMP FILLING:

12 uncooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces

1/4 cup frozen corn, thawed

1/4 cup diced sweet red pepper

1 tablespoon olive oil

GUACAMOLE:

1 medium ripe avocado, peeled and cut in half

1/4 cup fresh cilantro leaves

2 tablespoons chopped sweet onion

2 tablespoons lime juice

1 tablespoon sour cream

24 nacho tortilla chips or tortilla chip scoops

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place the roasted jalapenos, cilantro, pine nuts and garlic in a food processor; cover and pulse until chunky. While processing, gradually add oil in a steady stream; set aside.

In a large skillet, saute the shrimp, corn and red pepper in oil for 3-5 minutes or until shrimp turn pink. Remove from the heat; cool for 5 minutes. Add pesto mixture; toss to coat. Cover and refrigerate.

For guacamole, place the avocado, cilantro, onion, lime juice and sour cream in food processor. Cover and pulse until smooth. Cover and chill.

Just before serving, top each tortilla chip with guacamole.

Place 2 teaspoons shrimp mixture on each.




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