Avocado & Shrimp Topped Multigrain Tortilla Chips

• Avocado Sauce
• 1 avocado, peeled, pit removed & quartered
• 1/4 English cucumber, peeled and quartered
• 1/2 lemon, juiced (more if needed)
• 1 teaspoon lemon zest
• 1/2 teaspoon minced garlic
• Fresh ground salt & pepper
• Assembly:
• 1 bag of multigrain tortilla chips (we really like the FoodShouldTasteGood variety in "multigrain" -which are gluten-free- or "the works") - you can also use toasted spicy lahvosh*
• 1 1/2 pounds wild caught large shrimp, cooked
• 1 1/2 cups avocado sauce (see recipe above)
• 2 tablespoons fresh chives, finely chopped

1. Put all the ingredients in a food processor and pulse together for a few seconds. Place in a bowl and season with fresh ground salt & pepper. Set aside.
2. Place whole chips (or 2 inch pieces of toasted lavosh) on a large serving platter then add a dollop of avocado sauce, top with a shrimp & sprinkle with chives. That's all there is to it.
3. To make toasted spicy lahvosh - which is a thin, crisp bread native to Armenia:rnrnPreheat 350F. Place the 2 pieces of lahvosh on a baking sheet and drizzle with olive oil, coating the bread evenly. Season with salt, pepper, fines herbes mix and Moroccan spices (mix of paprika, crushed chilies, garlic, green cardamom, onion, coriander). Place in the oven for 10-12 minutes (until the bread is crunchy). Let cool and break into pieces. Ideal for dipping or toppings!

avocado sauce, avocado, cucumber, lemon, lemon zest, garlic, fresh ground salt, tortilla chips, shrimp, avocado sauce, fresh chives

Taken from food52.com/recipes/3092-avocado-shrimp-topped-multigrain-tortilla-chips (may not work)