Shrimp Taco Bites

I love shrimp tacos. I found this impressive appetizer, and these will be perfect for

Easter Dinner or Cinco de Mayo or BOTH!

Shrimp Taco Bites

30 small shrimp (size 51-60), Raw, Peeled, Deveined, and Thawed

½ package of Taco Seasoning Mix, (about 3 Tablespoons)

2 Tablespoons Oil

30 Tortilla “Scoops”

2 Cups cabbage shredded or chopped.

1 Avocado, diced.

Pico or Salsa for garnish

½ Bunch Cilantro chopped for garnish

Cilantro Ranch Sauce

1 ½ Cups Hidden Valley Ranch Salad Dressing

½ Bunch Cilantro, chopped

3 Tablespoons Lime juice

Place Shrimp and Taco Seasoning in a Ziploc Bag and shake until shrimp is

coated with the seasoning mix.

Make the Cilantro Ranch by placing the 3 ingredients into a blender and process

until smooth.

In a medium skillet heat the oil. Place shrimp in pan and cook for about 2

minutes on each side or until pink and cooked through. Remove shrimp from heat.

Place a pinch of the cabbage into each “scoop’, then top with about 2 teaspoons

of the Ranch Cilantro Dressing, then top with piece of the avocado, then top with the

cooked shrimp.

Drizzle with a little Pico or Salsa. Garnish with some chopped Cilantro.

Place on serving platter and serve immediately. Plan on 3 scoops per person at

least.

*** I purchased the shredded cabbage for coleslaw instead of buying a whole head of

cabbage. You could use shredded lettuce instead.

**To make Gluten Free make sure the taco seasoning is Gluten Free. Dairy Free leave

off the Cilantro Ranch and just use more Pico or Salsa.

Jan Dairy Keen