“$200 Winner for the party appetizers category November 2005. From BHG. Time is an estimate.”
36 slices

Ingredients Nutrition

  • 1 ripe avocado, halved, seeded, and peeled
  • 4 ounces cream cheese, softened
  • 14 cup catsup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 12 teaspoon chili powder
  • 6 tortillas (9 to 10 inches each-red, green, and or plain)
  • 3 cups shredded spinach leaves
  • 23 cup smoked almonds, chopped
  • 10 ounces peeled and deveined cooked shrimp, chopped


  1. In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
  2. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
  3. On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
  4. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
  5. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
  6. Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
  7. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.

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