Ingredients & Directions
- 1 cup Pace® Chunky Salsa
- 1 medium avocado, pitted, peeled and diced
- 2 tablespoons minced fresh cilantroleaves
- 1 tablespoon lime juice
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- 24 peeled deveined cooked shrimp(35 to 40 count per pound), chilled
Stir the salsa, avocado, cilantro and lime juice in a medium bowl.
Divide the salsa mixture among the pastry shells. Arrange 4 shrimp in each pastry shell.