How to Make Shrimp and Guacamole Tortilla Stacks

Ingredients

• 5 wheat or corn tortillas
• 3½ cup sunflower oil
• 2 ripe avocados, pitted and peeled
• 1 lime juice
• Tabasco sauce
• 4 tbsp cilantro, finely chopped, plus extra as a garnish
• 4 spring onions or scallions, trimmed and finely chopped
• salt and freshly ground black pepper
• 50 large cooked, peeled shrimp

• use gluten-free tortillas

1. Cut at least 100 disks out of the tortillas with a 1¼ in (3 cm) pastry cutter. Heat the oil in a medium-sized saucepan. Drop the tortillas into the oil, a handful at a time, and deep-fry until golden. Do not overcrowd the pan, or the tortillas will not crisp up properly. Remove them with a slotted spoon, drain on paper towels, put aside, and allow to cool.
2. In a bowl, mash the avocados with half the lime juice, a dash of Tabasco, 3 tbsp of the chopped cilantro, the chopped onions, and salt and pepper to taste.
3. When there are about 30 minutes left before serving, marinate the shrimp with the remaining lime juice and the remaining 1 tablespoon chopped cilantro in a small bowl.
4. To serve, pipe a little guacamole onto a tortilla using a piping bag with a small plain nozzle, top it with another tortilla, pipe more guacamole on top, and finish with a shrimp and a little of the remaining cilantro as a garnish.