It is fun finding new and different appetizers to serve to friends. These shrimp are very versatile. You could use them for shrimp fajitas or after grilling you can wrap a blanched snow pea around them and secure it with a toothpick.
But here I decided to use those great Tostito Scoops chips. I filled them with a little bit of guacamole and topped with the deliciously glazed shrimp. They were a huge hit.
Here are all the ingredients. Make sure your shrimp are thawed, deveined, and remove the shell and tail.
In a small saute pan heat the oil and add the onions and garlic. Saute until golden brown, about 8 – 10 minutes on medium high heat. Now add in the cumin and oregano.
Place the onion mixture into a blender with the water, vinegar and chipotle peppers. Give it a good whirl until all is blended together. Allow the mixture to cool.
Place the shrimp in a large ziploc bag. Add half of the chipotle/onion mixture. Place in refrigerate to marinate for about 2 hours.
Mix together the other half of the chipotle/onion mixture with 2 tablespoons of brown sugar.
And 1/4 cup of orange juice. Mix well.
Place the mixture in a medium sauce pan and reduce to 1/2 cup. This should take about 10 minutes or so. This is going to be your glaze for the shrimp.
Meanwhile we’re going to make our guacamole.
I do know how to make guacamole from scratch.
I mean this McCormick’s guacamole mix is THE BEST EVER (and yes, it has to be McCormick’s). You know that I am all about flavor and this guacamole is delicious.
But please, if you have an amazing guacamole that you make, then that’s what you should do. I’m just sticking with my really tasty, really easy guacamole.
Once you have mixed your guacamole then place it in a large ziploc bag, remove all air from the bag and place in refrigerator until you are ready to use.
Right before you are ready to serve your shrimp grill ’em up and glaze the shrimp as you go.
When you are ready to fill your tortilla cups then just snip off a small corner of the bag that the guacamole is in and pipe it into the cups. Easy!
Top each guacamole cup with a glazed shrimp and wala. A delicious and different appetizer for your friends to enjoy.
If you feel the shrimp are too large then cut them in half and only use half a shrimp for each cup.
Chipotle-Glazed Shrimp and Avocado Cups
2 tablespoons olive oil
1 cup of chopped onions
4 garlic cloves, minced or pressed
2 teaspoonsground cumin
1 teaspoon dried oregano
1 cup water
1/4 cup apple cider vinegar
2 tablespoons chopped canned chipotle chilies
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined and tail removed
1/4 cup orange juice
2 tablespoons golden brown sugar
Tostito Scoops Corn Chips
2 large avocados
1 envelope of McCormick Guacamole Mix
Heat oil in heavy medium skillet over mediumheat. Add onion; saute until golden brown, about 5 minutes. Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup of water, the vinegar an chopotles to the blender; puree until smooth. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover and chill for 2 hours.
Pour remaining puree into heavy medium saucepan. Add orange juice and brown sugar. Bring to a boil. Reduce heat and simmer until the glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Allow to cool.
In a small bowl combine the avocados and guacamole mix. Place mixture in a large ziploc plastic bag and keep in the refrigerator until ready to use.
Place about 30 unbroken Tostitos Scoops chips on a platter. Set aside.
Prepare BBQ (medium-high heat). Remove shrimp frm the marinade; pat dry with paper towels and thread through metal or bamboo skewers. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 3 minutes per side. Snip a corner off of the ziploc bag of the guacamole mix. Pipe guacamole into each cup and top with shrimp. Makes about 30 appetizers.
**Melissa’s Note: These shrimp can also be used for shrimp fajitas. Toss the shrimp with grilled peppers and onions and you have an easy weeknight meal. Serve with flour tortillas, guacamole, sour cream and salsa.