Ingredients

Makes about 50 hors d'oeuvres

　　1 pound (about 25) medium shrimp

　　2 ripe avocados

　　cayenne to taste

　　2 1/2 tablespoons fresh lemon juice, or to taste

　　1/2 cup seeded and chopped cherry tomatoes

　　about 50 round corn tortilla chips

　　about 50 flat-leafed parsley leaves for garnish if desired

　　

Step 1

Fill a skillet with enough salted water to reach 1/2 inch up the side and bring the water to a boil. Add the shrimp and simmer them, covered, shaking the skillet occasionally, for 1 to 2 minutes, or until they are pink and just firm. Transfer the shrimp with a slotted spoon to a bowl of ice water, discard the shells, and halve the shrimp lengthwise, deveining them. The shrimp may be prepared up to 1 day in advance and kept covered and chilled.

　　

Step 2

Peel and pit the avocados and in a bowl mash them with a fork. Add the salt, the cayenne, the lemon juice, and the tomatoes and combine the mixture well.

　　

Step 3

Just before serving spread the tortilla chips with the avocado mixture, top the mixture with half a shrimp, and garnish each hors d'oeuvres with 1 of the parsley leaves if desired.