Serves: 20
Total Calories: 18
1. For mild salsa, discard pepper seeds and membrane. For hot salsa, use seeds and membrane. Finely chop pepper. In medium bowl toss together chili pepper, tomatoes, 1 tablespoon of the onion, 1 tablespoon of the cilantro and 1 tablespoon of the lime juice. Stir in salt, if desired. Cover and refrigerate for 30 minutes.
2. For guacamole, in medium bowl mash together avocado, remaining 2 tablespoons onion, remaining 2 tablespoons cilantro and remaining 1 tablespoon lime juice. Stir in water.
3. Top crackers with either salsa or guacamole. Place one shrimp on each. Top with sour cream and cilantro sprigs.
This Mexican Toppers recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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