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Shrimp Pinwheels

1 ripe avocado, halved, seeded, and peeled
1/2 of an 8-oz. pkg. cream cheese, softened
1/4 cup catsup
1 Tbsp. prepared horseradish
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1/2 tsp. chili powder
6 9- to 10-inch red, green, and/or plain flour tortillas
3 cups shredded spinach leaves
2/3 cup smoked almonds, chopped
10 oz. peeled and deveined cooked shrimp, chopped


1. In a medium bowl mash avocado with a fork. Add cheese; stir until smooth. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.

2. On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.

3. Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.

Makes about 36 slices.

Nutritional Info Per Serving: Calories: 82 calories, 4 g fat, 19 mg Cholesterol,
4 g protein, 8 g carbs, 1 g fiber, 137 mg sodium
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