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Friday, September 7, 2012
Shrimp and Avocado Wraps
3 tablespoons light mayonnaise
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce (such as
salt and ground black pepper to taste 7 ounces cooked shrimp, peeled and
4 Boston lettuce leaves
4 (9 inch) whole wheat tortillas
1 ripe avocado - peeled, pitted, and cut
into 8 wedges
1. Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well.
2. Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side.
3. Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.