Chili-Seared Shrimp and Guacamole Tortilla Crisps

Chili-Seared Shrimp and Guacamole Tortilla Crisps
Place some baked tortilla chips on a platter and add a light dollop of 
guacamole right on the chips. Add the warm shrimp right out of the pan on 
top of the guacamole and you're ready to go. If you can't find the chili 
garlic paste, you can replace it with 11/2 tablespoons of chili paste mixed 
with 1/2 tablespoon of minced garlic.
Makes 9 Servings Prep Time: 40 Minutes + 24 Hours Refrigeration
11/2 teaspoon coriander seeds
1 tablespoon olive oil
4 tablespoons tomato paste
11/2 tablespoons chili powder
11/2 ounces tamari soy sauce
36 medium shrimp, peeled and deveined
2 tablespoons rice wine (mirin)
2 tablespoons chili garlic paste
Six 8-inch flour or corn tortillas
1 tablespoon fresh lemon juice
Guacamole, for serving
1. Whisk all ingredients together except for the shrimp, chips, and 
guacamole. Add the shrimp, stir, and refrigerate a minimum of 2 hours, up to 
24 hours.
2. Just before serving, preheat the oven to 350�. Spray a nonstick baking 
tray with canola oil and cut your favorite flour or corn tortillas into 
wedges and bake for 3 to 4 minutes on each side or until crisp and set 
aside.
3. Heat a nonstick pan over medium heat, spray with canola oil spray, add 
the shrimp, and sear 1 minute on each side. Remove from the heat.
4. Serve the seared shrimp on top of the baked tortilla chips with a dollop 
of guacamole.
NOTES:
Garnish with cilantro leaves and a dollop of Roasted Corn-chiptle Salsa or 
Mango, Tomato and Black Bean Salsa. A side of Mesclun Greens with Balsamic 
Mustard Vinaigrette also makes a nice garnish.
Jenn B aka Mom2Sam and Tiny
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== Contributed by: ==
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Category:World Recipes