- ½ lb mini shrimp, peeled and deveined
- ½ cup Royito’s Hot Sauce
- 20 round corn tortilla chips, or any cracker you like
- 1 cup guacamole, store bought or homemade
- Zest of 1 lemon
- 2 tbsp chopped fresh cilantro
Marinate the shrimp in ½ cup Royito’s for 1-2 hours. Toss the shrimp directly from the marinade into a sauté pan over medium heat. You won’t need any oil because you’ll get enough moisture from the marinade. Cook for about one minute, flipping halfway through. Transfer to a plate lined with a paper towel, pouring any juices from the pan over the shrimp to absorb more flavor.
For assembly: Spread a small amount of guacamole over the crackers and place the shrimp on top. Sprinkle all of them with the lemon zest and cilantro. Serve immediately.