Ingredients:
- 3/4-pound raw small (60-80 count) shrimp peeled, deveined, tails off, about 24 shrimp total (I bought mine frozen, then thawed them in a bowl of warm water.)
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon Magic Plant Farms’ Scorpion Pepper Powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 cup Green Lava Hot Sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro, plus additional for garnish
- Bite-sized round corn tortilla chips
- Crumbled feta cheese or queso fresco, for serving
Instructions:
- Place a rack in the center of your oven and preheat the oven to 400 degrees.
- Place the shrimp in a large mixing bowl, drizzle with olive oil, then sprinkle with Magic Plant Farms’ Scorpion Pepper Powder, cumin, and smoked paprika. Toss to coat.
- Spread the shrimp on in a single layer on a large baking sheet.
- Roast for 4 to 6 minutes, just until the shrimp are opaque and cooked through (do not overcook, or the shrimp will be chewy). Set aside.
- In a small bowl, combine the Green Lava Hot Sauce with the lime juice and 1 tablespoon cilantro.
- To assemble the bites: Top each tortilla chip with a spoonful of the Green Lava Hot Sauce mixture and a roasted shrimp. Garnish with additional fresh cilantro and cheese. Serve at room temperature.
Variations: You can replace the Scorpion Pepper Powder with different spices to change the flavor to your liking. Our favorites are The Spice Lab’s Hot Honey Lemon Pepper Blend, or Slow Burn, Peppers of Key West Not So Fishy Seafood Seasoning, and Catch a Fire’s Curry Powder
