32 Tartelettes (little crust shells)
1 ripe Avocados
1/2 Cup of Sour Cream
1 Chili, chopped, remove seeds
2 cloves of Garlic, chopped
7 chopped Cherry Tomatoes (cut very small pieces)
4 Tbsp. Olive Oil
1 Onion, chopped
2 Cups of cooked shrimps
Marinade the Shrimps at least an hour before you put them in the crust shells.
Put the Shrimps in a Bowl with the Garlic, 1/2 chopped Chili, Salt, Pepper, Olive Oil, Onion, Tomatoes and the juice of 1/2 Lime, stir. Close the top and put it in the fridge.
For the Avocado cream, you peel the Avocados, remove the stone and cut pieces. Put them in a bowl and add the juice of 1/2 Lime, Sour Cream, Salt, pepper, Sour Cream, 1/2 Chili. Puree everything to a smooth cream.
Fill the Crust Shells first with a spoon full of marinated Shrimps (without the juice, so the Crust Shell won’t soften to fast) and top them with the Avocado Cream.