CHUNKY GUACAMOLE AND SHRIMP WRAPS

1 ripe avocado
1 Tbsp. mayonnaise (light or regular)
2 tsp. minced onion
2 tsp. fresh lime juice
1/2 jalapeno pepper, seeded and minced
Pinch salt
Black pepper
4 (7-inch diameter) fresh flour tortillas
48 cilantro leaves
12 medium cooked shrimp, split lengthwise, vein removed
8 large, firm cherry tomatoes, sliced paper-thin
Cilantro sprigs

Halve avocado (preferably Haas); remove pit. Using spoon, remove flesh from peel; coarsely mash avocado in bowl with fork. Stir in mayonnaise, minced onion, lime juice, jalapeno pepper, salt and 2-3 grinds pepper.

Spread avocado mixture on tortillas to edges, about 2 tablespoons on each. Scatter about 12 cilantro leaves on each. Place 6 shrimp halves across top 1/4 of tortilla. Arrange tomatoes over shrimp, dividing evenly.

Start with shrimp end and roll up tightly. Wrap airtight in plastic; twist ends. Refrigerate 2-6 hours.

TO SERVE:
Cut each in half (if serving with soup) or in 4 pieces (as hors d'oeuvre). Arrange on platter; garnish with cilantro.

Makes 4-6 servings with soup or 6-8 hors d'oeuvre servings.
Adapted from source: Abby Mandel, The Daytona Beach News-Journal, June 08, 2000