Devin Alexander's Shrimp Guac Apps

Devin Alexander's Shrimp Guac Apps
Source: You Can Have It!. Recipe Credit: . Photo Credit: Mittera.
Summary

Devin's Note: I serve these crazy, yummy, insanely easy morsels at my Girls Night Thin™ parties all the time. They are truly one of my favorite in-a-hurry appetizers and they’re always a huge hit! They come together in minutes and look so elegant that people often comment that I “must have spent so much time on them”!

This recipe from You Can Have It! by Devin Alexander. To order directly from the American Diabetes Association, click here.
  • Prep time
    10 min
  • Cook time
    2 min
  • Servings
    4 Servings
  • Serving size
    3 pieces
Appetizers Holidays & Entertaining Quick & Easy Sides Grilling Seafood
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 pieces
  • Amount per serving Calories 90

  • Total Fat 4g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 160mg
  • Total Carbohydrate 4g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 10g
  • Potassium 150mg
  • Phosphorus 95mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Lean protein, 1/2 Fat

Appetizers Holidays & Entertaining Quick & Easy Sides Grilling Seafood
Ingredients

Ingredients

  • large shrimp (preferably wild caught)
    12
  • olive oil
    1 tsp
  • salt-free southwest seasoning
    1/2 tsp
  • sea salt
    1 tsp
  • English cucumber
    1 medium
  • prepared guacamole
    6 tbsp
Directions

Directions

  1. Preheat a grill to high.

  2. Peel all but the tail and last joint of the shell off the shrimp and devein them by cutting a slit down the back and then running them under cold water. Dry them well with paper towels. Add the shrimp to a small bowl and toss them in the olive oil, seasoning, and salt. Place them side by side on the grill so they do not touch. Grill them until they are no longer translucent, about 1 minute per side.

  3. Meanwhile, run the tines of a fork from one end of the cucumber to the other in a straight line, tearing into the skin slightly to score it (when it’s cut you’ll have a cool pattern; visit Devin's website for a video demonstration). Rotate the cucumber and repeat running the fork down the length of the cucumber, starting with the fork close enough to the first set of score marks to continue the pattern. Repeat this all the way around the cucumber. Cut the end from the cucumber on a slight diagonal and discard it. Then, cut 12 (about 1/4 inch thick, not thicker) cucumber slices on a slight diagonal (to yield about 6 ounces of cucumber slices total). Reserve any remaining cucumber for another recipe.

  4. Place the cucumber slices side by side on a serving platter. Add 1/2 tablespoon of the guacamole to the center of each slice. Place one shrimp on each so that it’s standing up with the tail nearly at the top. Enjoy immediately.

    Place the cucumber slices side by side on a serving platter. Add 1/2 tablespoon of the guacamole to the center of each slice. Place one shrimp on each so that it’s standing up with the tail nearly at the top. Enjoy immediately.
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