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Spicy Shrimp Wedges
1 pound of cooked shrimp
4 garlic cloves, finely chopped
1/2 teaspoon of mild chili powder
1/2 teaspoon of ground cumin
juice of 1 lime
1 ripe tomato, diced
6 corn tortillas
vegetable oil, for cooking
2 avocados
scant 1 cup of sour cream
salt
mild chili powder, to garnish |
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Place the shrimp in a bowl with the garlic, chili powder, cumin, lime juice, and tomatoes. Add salt tot taste and stir gently to mix. Chill for at least 4 hours or overnight to let the flavors mingle.
Cut the tortillas into wedges. Heat a little oil in a nonstick skillet, add a batch of tortilla wedges and cook over medium heat, until crisp. Repeat with the remaining wedges and transfer to a serving platter.
Cut each avocado in half around the pit. Twist the halves apart in opposite directions, then remove the pit with a knife. Carefully peel off the skin and dice the flesh. Gently stir the avocado flesh into the shrimp mixture.
Top each tortilla wedge with a small mound of the shrimp and avocado mixture. Finish with a dab of sour cream, garnish with a light sprinkling of chili powder and serve immediately while hot and crisp. Serves 8 - 10
 
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