Avocado and Shrimp Rafts

This elegant appetizer made with shrimp, avocado and fresh, red bell pepper is easy to make in minutes. Great for parties and tailgating. Low-carb, paleo-friendly.

This recipe from Avocados from Mexico is an 蜜芽传媒 Heart-Check Certified Recipe.

Ingredients

Servings 28 Serving Size 1 raft

2 large bell peppers
1 avocado (halved, pitted, peeled)
1 tablespoon lime juice
1/4 teaspoon salt
14 medium shrimp, cooked, split lengthwise (about 12 ounces)
1/3 cup prepared salsa

Directions

Tip: Click on step to mark as complete.

Cut bell peppers into 1鈥� squares, about 28 total. Set aside.
In a small bowl, combine avocado with lime juice and salt and mash until mixture is chunky-smooth.
In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down.
Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired.
Cover with plastic wrap and refrigerate until ready to serve.

Avocado and Shrimp Rafts

Calories

25 Per Serving

Protein

2g Per Serving

Fiber

0g Per Serving

Nutrition Facts

Calories		25
Total Fat		1.0 g
	Saturated Fat	0.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.7 g
Cholesterol		15 mg
Sodium		100 mg
Total Carbohydrate		1 g
	Dietary Fiber	0 g
	Sugars	0 g
Protein		2 g

Dietary Exchanges
free, per two rafts: 1/2 lean meat

This elegant appetizer made with shrimp, avocado and fresh, red bell pepper is easy to make in minutes. Great for parties and tailgating. Low-carb, paleo-friendly.

This recipe from Avocados from Mexico is an 蜜芽传媒 Heart-Check Certified Recipe.

Avocado and Shrimp Rafts

Calories

25 Per Serving

Protein

2g Per Serving

Fiber

0g Per Serving

Calories		25
Total Fat		1.0 g
	Saturated Fat	0.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.7 g
Cholesterol		15 mg
Sodium		100 mg
Total Carbohydrate		1 g
	Dietary Fiber	0 g
	Sugars	0 g
Protein		2 g

Dietary Exchanges
free, per two rafts: 1/2 lean meat

Ingredients

Servings 28 Serving Size 1 raft

2 large bell peppers
1 avocado (halved, pitted, peeled)
1 tablespoon lime juice
1/4 teaspoon salt
14 medium shrimp, cooked, split lengthwise (about 12 ounces)
1/3 cup prepared salsa

Directions

Tip: Click on step to mark as complete.

Cut bell peppers into 1鈥� squares, about 28 total. Set aside.
In a small bowl, combine avocado with lime juice and salt and mash until mixture is chunky-smooth.
In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down.
Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired.
Cover with plastic wrap and refrigerate until ready to serve.

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