Chipotle Shrimp and Grilled Guacamole Tostaditos

Ingredient ULF # Portion
Catallia 6” Yellow Corn Tortilla 783043 2 each
Mazzetta 26-30 Tail Off Shrimp 606720 6 each
S/O McCormick Ground Chipotle 298995 ½ tsp.
Corto Blended Olive Oil 267794 3 Tbsp.
Baron Spices Ground Cumin 290832 ¼ tsp.
Avocado 114504 1 each
Jalapeno Pepper (fine dice) 129742 1 Tbsp.
N/D Bix Produce Pico de Gallo 140075 1/4 cup
Bix Produce Lime 105353 1 tsp.
Fresh Cilantro (chopped) 127712 1 tsp.

Combine oil, chipotle powder, and shrimp in bowl. Grill shrimp until cooked through and cool.

Cut each tortilla into three-2 inch rounds and deep fry until crisp.

Slice avocado in half, then grill and mash. Fold in diced jalapeno and pico de gallo.

Place 1 oz. guacamole on each tortilla, top with shrimp and garnish with cilantro and lime wedges.