Shrimp and Bacon Guacamole
- 4 slices of bacon
- 12 medium sized prawns, cooked, peeled and deveined
- 4 ripe avocados
- 2 tablespoons chopped cilantro
- 1 tablespoon diced onion
- 1 tablespoon diced jalapeno
- 8 smaller, inner leaves of Romaine lettuce
- 2 teaspoons fresh lime juice
- salt to taste
Cut the bacon into 1/2 inch sized squares and cook over medium heat until crisp.
Remove the bacon pieces from the pan, drain well and dry on paper towels. Cut 8 of the prawns into bite sized pieces, reserve the remaining 4 whole prawns for later garnish.
Spit the avocados in half, discarding the pits. Scoop out the flesh of the avocados into a bowl, add cilantro, onion, jalapeno, lime juice and salt. Using a potato masher or large fork mash the avocado mixture until you reach your desired level of chunkiness--everyone has a personal preference.
Fold in half of the bacon pieces and the cut shrimp. Taste the guacamole and add salt or lime if necessary. Serve the guacamole in a wide bowl lined with romaine leaves, sprinkle with the remaining bacon pieces and top with the whole shrimp with the tale sticking up for easy eating.
Serve with crisp tortilla chips or warm tortillas.
For more information about Mexico DF, visit: www.mex-df.com
139 Steuart St
San Francisco, CA 94105