Bacon-wrapped, Avocado-stuffed Shrimp Rolls!
Description:
"These are delicious appetizers. Creamy avocado inside bacon wrapped shrimp. These are definitely a crowd pleaser. So much flavor in each bite—I usually have to make a double batch," says Dee G., grand prize winner of the 2011 Kick off with Hass Avocado Recipe Contest.
2011 Kick Off with Hass Avocados Recipe Contest - Grand Prize Winner
Recipe Courtesy of Dee G. from Acworth, Georgia
2011 Kick Off with Hass Avocados Recipe Contest - Grand Prize Winner
Recipe Courtesy of Dee G. from Acworth, Georgia
Ingredients:
- 1 ripe, Fresh Hass Avocado, seeded and peeled
- 1 ripe, Fresh Hass Avocado
- 1 shallot, minced
- 2 Tbsp. fresh dill, chopped
- 2 tsp. salt, divided
- 1 tsp. pepper, divided
- 15 large or jumbo shrimp, peeled, deveined and butterflied
- 15 slices precooked bacon
- 1 (8-oz.) can refrigerated crescent rolls
- 1/4 cup Dijon mustard
- 2 Tbsp. agave nectar
Instructions:
- Place seeded, peeled avocado in a bowl and mash with a fork.
- Add shallots, dill, half of the salt and half of the pepper.
- Stuff shrimp with avocado mixture, wrap bacon around shrimp.
- Slice crescent rolls into strips, and wrap around the bacon.
- Bake at 350 degrees F for 15 minutes, until bacon is crisp and shrimp are thoroughly cooked.
- While the shrimp are cooking, peel and remove the seed from the other avocado.
- Place into a food processor. Add mustard, agave nectar and the remaining dill, salt and pepper. Blend well.
- Serve dipping sauce with the hot shrimp rolls.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
