Recipe
Ingredients
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1 cup Mild Chunky Salsa
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1 medium avocado, pitted, peeled and diced
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2 tablespoons minced fresh cilantro leaves
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1 tablespoon lime juice
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1 package (10 ounces) Puff Pastry Shells, prepared according to package directions
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24 peeled deveined cooked shrimp(35 to 40 count per pound), chilled
Directions
Stir the salsa, avocado, cilantro and lime juice in a medium bowl.
Divide the salsa mixture among the pastry shells. Arrange 4 shrimp in each pastry shell.
Watch a how-to demonstration of this recipe technique.
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