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SERVES:
Makes 3-4 dozen

INGREDIENTS:

• 12 large, raw, peeled and deveined shrimp, finely chopped


• 2 links chorizo sausage, peeled and finely diced


• Olive oil for sautéing shrimp and sausage


• 1/4-1/3 cup finely diced red pepper (optional)

For the guacamole:

• 2 ripe avocadoes


• 1 small clove garlic, peeled and finely minced


• 3-4 tsp fresh squeezed limejuice


• Salt to taste


• Scoop style tortilla chips for serving

PROCEDURE:

Finely chop 12 large, raw, peeled shrimp and add those to a large medium hot nonstick pan, with a splash of olive oil and, although the chorizo sausage is already cooked when you buy it, you'll want to dice a couple links of those and add those as well and add an optional 1/4 – 1/3 cup finely diced red pepper for color if you like and cook everything until the shrimp are just cooked through but not dried out.

Spread that mixture out on a large plate and cool it down in the fridge for a bit and then make the guacamole.

Put a couple peeled and pitted, ripe avocadoes into a mixing bowl and add a small, finely minced clove of garlic and3-4 tsp fresh squeezed limejuice, add a pinch of salt and use a fork to mash it up.

Fill each tortilla scoop with some of the guacamole and top it with some to the shrimp and chorizo just before you're ready to serve them so that the chips don't get soggy.

HINTS:

Peel the casing off of the chorizo sausage before dicing for a more pleasant final texture. Add some chopped cilantro to the shrimp and sausage mixture, after it has cooled down, for more color and flavor.