A favorite! I used butter and olive oil, sauteed 3 green onions and garlic for a few mins. added about 3/4c. of half n half, some seasoned salt, like nature's seasoning, and then mashed up 3 whole avacados into this mixture and reduced it a bit. What resulted was a thick, creamy, (but with good texture) sauce that I poured over toasted sourdough bread with shrimp on top,(they were already cooked)grilled asparagus and a salad of mixed greens with pears, dried cranberries and poppy seed dressing. A big hit. Take a recipe and make it your own. Use it as a guideline and suit it to you and your family's taste. This idea was exceptional and I will be making this again and again for my family.

An excellent tip to keep your Guacamole from turning brown without having to add lemon or lime juice. Do not discard the seed, when you have finished seasoning your Guacamole simply put the seed back in the bowl with the Guacamole, it keeps it from browning.
This was very simple and very tasty. I served the shrimp over herbed rice & drizzeled the sauce over the top. I then garnished with lime juice and green onions and accompanied it with fresh green beans. My family loved it.

Pretty good recipe I will say. I tried this recipe last night and it was pretty good (my roommate even liked it). I brought leftovers to work today and with all you put in it the avacado didn't brown overnight (this I liked) It did start a little bland and could definately be spiced up or down to suit your personal taste. I did add a packet of dry Hidden Valley Ranch to it (attempting to get a avacado ranch taste)... it was OK.



24 round won ton wrappers
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon cajun seasoning
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups guacamole, homemade or store-bought
2 tablespoons chopped fresh cilantro leaves

  • Preheat oven to 350 F. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.
  • Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.
  • Place into oven and bake for 10-12 minutes, or until golden brown.
  • In a medium bowl, combine shrimp, olive oil, garlic and cajun seasoning; season with salt and pepper, to taste.
  • Preheat grill to medium high heat. Add shrimp to grill and cook, flipping once, until pink and opaque, about 2 minutes on each side.
  • Fill each wonton with 1 tablespoon guacamole and 1 shrimp.
  • Serve immediately, garnished with cilantro, if desired.


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