Whipped Avocado Shrimp Tapa
 
Prep time
Cook time
Total time
 
This recipe card is extra special because it is meant to pair with our very first bottling of Xarel·lo! I wanted something that is creamy but also citrusy…tasty, but not overpowering. It has a beautiful presentation and, as always, I love recipes that can be made in advance!
Author:
Serves: 4
Ingredients
  • 2 very ripe avocados
  • 2 lemons
  • 2 Tbs Bokisch olive oil
  • ½ cup cooked shrimp or fresh crabmeat, chopped
  • 2 pink grapefruits
  • 1 small ripe mango
  • Microgreens for garnish
  • Sea Salt flakes
Instructions
  1. Mix the chopped shrimp with ¼ cup lemon juice and let sit while you prepare the whipped avocado.
  2. Puree the avocados and ¼ cup lemon juice in a food processor with 2 Tbsp olive oil until smooth and creamy. Add salt and pepper to taste.
  3. Peel and segment the grapefruits. Cut the segments into pieces.
  4. Drain the shrimp and pat dry with a towel. Do the same with the grapefruit.
  5. To assemble, divide the whipped avocado on the bottom of each martini glass, top with the shrimp and grapefruit. Add a couple of very small slices of mango on top and garnish with the microgreens.
  6. Drizzle with Bokisch olive oil and sea salt flakes before serving.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/whipped-avocado-shrimp-tapa