Shrimp And Avocado Dip Food

SHRIMP AND AVOCADO DIP

Steps:

• Add shrimp, avocado, cheese, green onions, and cilantro in a bowl.
• In a smaller bowl, whisk the lemon juice, olive oil, chili sauce, salt and pepper together; add to shrimp mixture and toss gently to coat.
• Serve with chips.

SUMMERY SHRIMP, CORN AND AVOCADO DIP

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, corn, garlic and 1 teaspoon salt and cook, stirring often, until the shrimp are cooked through and the corn is crisp-tender, 4 to 5 minutes. Transfer to a bowl and cool to room temperature.
• Add the sour cream, lime juice, cilantro, parsley and hot sauce to the shrimp mixture and stir to combine. Add the avocado and gently toss to coat. Season with salt to taste. Serve at room temperature or refrigerate for up to 8 hours until ready to eat. Serve with tortilla chips for dipping.

FRESH SHRIMP AND AVOCADO NACHOS

Steps:

• In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

SHRIMP AND AVOCADO SALSA

Steps:

• Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
• Stir in seafood sauce, ketchup and salt.
• Chill, covered, until serving time.
• Garnish with a whole jalapeño.
• Note- if you like it hotter, leave the seeds in the jalapenos.