Avocado Bacon And Shrimp Wraps Recipes

BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE

Steps:

• For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
• Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
• Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
• For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
• Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

CRISP BACON & AVOCADO TOASTS

Steps:

• Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
• Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

AVOCADO, BACON AND SHRIMP WRAPS

Steps:

• Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder.
• If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.

BACON STUFFED AVOCADOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
• Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

BACON AVOCADO WRAPS

Steps:

• In a small bowl, combine the mayonnaise, chipotle sauce and sour cream until smooth. Heat bacon according to package directions. , Spread chipotle mayonnaise over tortillas; layer with lettuce, tomato, bacon and avocados. Roll up tightly.

BACON-WRAPPED SHRIMP WITH PASSION-FRUIT MUSTARD AND AVOCADO

Steps:

• Place passion-fruit puree in a small heavy-bottomed saucepan. Bring to a simmer over medium heat. Let puree reduce until thickened. Strain through a fine mesh sieve; you should have about 3 tablespoons.
• In a small bowl, mix together dry mustard and 1/2 teaspoon water to form a paste; let stand 5 minutes. Mix in Dijon and reduced passion fruit puree; season with salt. Set aside.
• Toast cumin in a small skillet over medium heat until fragrant; add honey and chile. Bring to a simmer and immediately remove from heat. Let stand 15 minutes. Strain through a fine mesh sieve; set aside.
• Wrap each shrimp with bacon, leaving the tail exposed; season with salt and pepper.
• Coat the bottom of a medium skillet with olive oil and heat over medium-high heat. Add shrimp and cook until bacon is crisp and shrimp is cooked through. Add thyme and toss to coat; remove skillet from heat.
• Thinly slice avocados crosswise and fan each half out onto each of four plates. Divide shrimp evenly between plates and place on top of avocados. Drizzle with mustard mixture and then with honey mixture; garnish with cilantro. Serve immediately.

BACON-WRAPPED AVOCADO WEDGES

Steps:

• Preheat air fryer to 400°. Cut each avocado in half; remove pit and peel. Cut each half into thirds. Wrap 1 bacon slice around each avocado wedge. Working in batches if needed, place wedges in a single layer in fryer basket and cook until bacon is cooked through, 10-15 minutes., Meanwhile, in a small bowl, stir together mayonnaise, sriracha sauce, lime juice and zest. Serve wedges with sauce.

GARLIC LIME BACON-WRAPPED SHRIMP

Steps:

• Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour.
• Preheat an indoor electric grill for medium-high heat.
• Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.