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SERVES:
5-10 as an appetizer

INGREDIENTS:

1 large ripe avocado
1 small clove garlic, minced
juice of 1/2 small lime
pinch ground cumin
pinch salt

18-20 medium large raw shrimp (see hints below)
approx. 1/2 cup all-purpose flour
2 large eggs, beaten
approx. 2-3 cups coarsely ground corn tortilla chips

diced ripe tomato as needed for garnish (optional)

PROCEDURE:

It's a good idea to make the guacamole before handling the raw shrimp so halve and scoop the ripe avocado into a mixing bowl and add 1 small minced clove of garlic, squeeze the juice of 1/2 small lime into it, sprinkle in a little bit of ground cumin, add a pinch of salt and use a fork to mash it up.

If you're not going to use it right away, put it into a small container with a tight layer of plastic wrap over the top and keep it cold in the fridge.

When it comes time to cook the shrimp, preheat the oven to 400 degrees and set up a dredging station with one bowl with all-purpose flour in it, another bowl with 2-3 beaten eggs and a third bowl with some coarsely ground corn tortilla chips.

Peel the shells off of the shrimp and then dredge the shrimp one at a time, first in the flour, then lightly in the egg and finally in the corn chips, placing them onto an oiled baking tray as we go.

Place the tray into the preheated oven and, depending on the size of the shrimp, they'll take about 15 minutes to bake and it's a good idea to flip them over halfway through.

Then serve them up with the guacamole on the side or on a platter with a dollop of guacamole on each one.

You could even top each one with some diced tomato for added color.

HINTS:

It's up to you if you want to completely remove the shells or leave the tail parts of the shell on. It's probably easier to eat the shrimp if they are completely peeled.