Lindo's Market 441.236.5623 | Lindo’s Family Foods 441.236.1344 | mb.so1563153800dnil@1563153800ecivr1563153800esrem1563153800otsuc1563153800

Potato crisps with avocado filling and fried shrimp flavored with herbs make an elegant and delicious appetizer for a cocktail party.

Makes: 24 appetizers



For the shrimp

  • 3 1/2 tablespoons olive oil, divided
  • 3/4 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 2 tablespoons chopped green onions
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons orange juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 24 jumbo shrimp (about 1 1/2 pounds), peeled and deveined

For the Avocado Salsa

  • 2 large avocados
  • 2 tablespoons lime juice
  • 1 green chile pepper, seeds removed, finely chopped
  • 1 teaspoon finely chopped fresh coriander leaves
  • 1 clove garlic, crushed

24 Lays Stax Crisps (or you can substitute with tortilla scoops)



  1. For the avocado filling, place all the ingredients in a bowl and gently combine. Set aside.
  2. Combine 2 tablespoons olive oil with parsley, basil, green onions, lemon juice, orange juice, mustard, salt, pepper, and garlic in a food processor. Process until smooth. Place mixture in a bowl; add shrimp and stir to coat. Marinate in refrigerator for 30 minutes, stirring occasionally.
  3. Heat remaining oil in a large skillet over medium-high heat. Remove shrimp from marinade and add to skillet; sauté 3 minutes or until shrimp are thoroughly cooked (opaque).
  4. To assemble: Fill each potato crisp with avocado salsa. Nestle one shrimp into salsa filling. Repeat until all crisps are complete. Arrange on a platter and serve immediately.


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