Whipped Avocado Shrimp Tapa

Author: Liz Bokisch

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 4

This recipe card is extra special because it is meant to pair with our very first bottling of Xarel·lo! I wanted something that is creamy but also citrusy…tasty, but not overpowering. It has a beautiful presentation and, as always, I love recipes that can be made in advance!

Ingredients

2 very ripe avocados
2 lemons
2 Tbs Bokisch olive oil
½ cup cooked shrimp or fresh crabmeat, chopped
2 pink grapefruits
1 small ripe mango
Microgreens for garnish
Sea Salt flakes

Instructions

Mix the chopped shrimp with ¼ cup lemon juice and let sit while you prepare the whipped avocado.
Puree the avocados and ¼ cup lemon juice in a food processor with 2 Tbsp olive oil until smooth and creamy. Add salt and pepper to taste.
Peel and segment the grapefruits. Cut the segments into pieces.
Drain the shrimp and pat dry with a towel. Do the same with the grapefruit.
To assemble, divide the whipped avocado on the bottom of each martini glass, top with the shrimp and grapefruit. Add a couple of very small slices of mango on top and garnish with the microgreens.
Drizzle with Bokisch olive oil and sea salt flakes before serving.

I featured this recipe in our Summer ’24 Wine Club shipment to pair with our first release of Xarel·lo! I love the way the colors of the label play off the ceramic plate (newest in my collection from Spain, btw)!