Mushroom, Avocado & Shrimp Bites with Mint
Ingredients:
9 Baby Bello Stuffers, washed and stems removed
1/4 cup Olive Oil, plus more for coating mushroom caps
1 lb. Shrimp (you will have extra...for snacking or you can get more caps)
1 tsp. Chili Powder
1/2 tsp. Smoked Paprika
1/16 tsp. Cayenne Pepper
1 Avocado
2 tbsp. Grapefruit Juice
1 tbsp. Mint, chopped
Salt & Pepper
Whole Mint Leaves for Garnish
Instructions:
- Combine 1/4 cup olive oil, chili powder, smoked paprika, and cayenne pepper
- In an air tight container, mix marinade with shrimp and toss to coat
- Marinate in refrigerator for at least 2 hours
- Preheat your oven to 400°F
- Line a baking sheet with parchment paper
- Brush your mushroom caps with olive oil and sprinkle with salt & pepper
- Cook caps for 10 minutes, flip and cook for another 10 minutes, or until caps are browned
- Smash avocado in a large bowl
- Add grapefruit juice and chopped mint and mix until combined
- Season with salt & pepper to taste
- Preheat grill to medium high and oil the grate
- Grill shrimp for about 1-2 min on each side, or until opaque
- Place caps, gill side up, on a plate
- Top with avocado, shrimp, and a mint leaf
