Another quickfire recipe. I am so mad (and devastated) with Top Chef about kicking Kenny off that I am going to leave it to the next post to vent about it. This recipe is great to entertain the guests with. It is really easy to make and just filling the avocado shells with the cocktail salad, makes it a real fancy looking appetizer. I also only recently discovered the amazing taste bud powers of chipotle in adobo sauce and have been trying to incorporate this food into some of my dishes. Here I used it to make spicy mayo. If you don’t like mayonnaise, make regular cocktail sauce with ketchup and horseradish. Enjoy.
Ingredients: 12 cooked shrimps, 1 avocado, 1 hard boiled egg, salt and pepper to season
Spicy Mayo: 1 cup mayonnaise, chipotle in adobo sauce (I used 1 chipotle and 1 tablespoon of adobo sauce from a 7 oz can)
Begin by making the sauce. In a blender puree and mix the mayonnaise with the chipotle and adobo sauce until it becomes a smooth mixture.
Half the avocado and pit it. Do not throw the avocado skins. Dice it and add to a bowl.
Chop the cooked shrimps and add to the avocados.