Shrimp Pinwheels - cooking recipe

Ingredients

1 ripe avocado, halved, seeded, and peeled
4 ounces cream cheese, softened
1/4 cup catsup
1 tablespoon prepared horseradish
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon chili powder
6 tortillas (9 to 10 inches each-red, green, and or plain)
3 cups shredded spinach leaves
2/3 cup smoked almonds, chopped
10 ounces peeled and deveined cooked shrimp, chopped

Preparation

In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.