Shrimp & Guacamole Phyllo Cups
Instead of plain ol' chips and guac, liven things up with these bite-sized treats that get an A+ for presentation.
Shrimp & Guacamole Phyllo Cups from
Throw A Backyard Bash
12 Athens mini phyllo pastry shells, thawed
2 large ripe avocados, peeled and seeded
1 Roma tomato, diced
Juice of 1 lime
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves, chopped
2 tsp. kosher salt, divided
1 Tbl. olive oil
1/2 tsp. freshly ground black pepper
12 large shrimp, peeled (tails on) and deveined
12 cilantro leaves
3 grape or cherry tomatoes, quartered
Coarse salt, for garnish
1. Preheat oven to 350°F. Place pastry shells on a baking sheet lined with aluminum foil. Bake 5 minutes; transfer to a platter. Increase oven temperature to 450°F.
2. Meanwhile, combine avocado, tomato, lime juice, jalapeno pepper, cilantro, and 1 tsp. salt in a medium-sized bowl.
3. Whisk olive oil, remaining 1/2 tsp. salt, and pepper. Add shrimp and toss to coat. Arrange shrimp in a single layer on the same foil-lined sheet. Roast 3 minutes. Turn; roast 2 to 4 minutes or until shrimp are firm and opaque.
4. Spoon 1 Tbsp. guacamole into each pastry cup. Stand a shrimp in each cup and garnish with cilantro leaves, tomato, and coarse salt.