Shrimp cocktail style wraps with avocado and red pepper mayonnaise

How to make Shrimp cocktail style wraps with avocado and red pepper mayonnaise recipe - To cut a pepper with minimal effort, slice off the top and bottom. Make 1 lengthwise cut and “unroll” the pepper, skin-side down. Scrape away the exposed seeds and membrane, then cut into strips or chop. Style cocktail de crevettes encapsule avec mayonnaise de poivre rouge et avocat recette

Freeze • Mayonnaise and shrimp mixture

Special equipment • food processor

ServeS 4:

3 red bell peppers: 2 coarsely

chopped; 1 diced

4 tbsp mayonnaise

pinch of paprika

4 x 8in flour tortillas, cut in half

12 cooked shrimp, peeled and deveined

1 avocado, halved, pitted, peeled, and diced (toss with a little lemon juice to prevent discoloration)

handful of crisp lettuce leaves, such as romaine, cut into thin strips sea salt and freshly ground black pepper

Method:

1 Pulse the 2 chopped peppers in a food processor until finely chopped. Process in the mayonnaise and paprika to mix well. Coarsely chop 4 of the shrimp, and stir into the mayonnaise. Season with salt and pepper.

2 Lay the tortilla halves flat on a clean work surface, with the rounded edges facing you. Gently roll each tortilla into a cone shape, folding in a bit of the rounded edge on your first roll, so the filling will be enclosed.

3 To fill the wraps, pack half of the lettuce into the 8 tortilla “cones.” Top the lettuce with the shrimpmayonnaise mixture, the diced avocado and bell pepper, and then the remaining lettuce. Garnish each wrap with 1 whole shrimp. Allow two wraps per person, and serve immediately.

Variations:

To jazz up the flavor profile, add some chopped fresh mango.

Shrimp cocktail style wraps with avocado and red pepper mayonnaise