Try this easy and delicious summer appetizer. The watercress and a drizzle of Citrus Habanero Olive Oil add heat and crunchy texture.
1/2 cup fresh lime juice
2 tsp Sutter Buttes Wildflower Honey
1 Tbsp worcestershire sauce
1 tsp hot sauce
handful of chopped fresh scallions
2 cups cooked shrimp
1 avocado, peeled, pitted and diced
1/4 cup chopped watercress leaves
Sutter Buttes Citrus Habanero Olive Oil
Whisk the lime juice, honey, worcestershire sauce, hot sauce, scallions in a bowl. Salt and pepper to taste. Gently fold in the cooked shrimp, avocado and watercress. Serve in shot glasses, if desired. Drizzled finished dish with Sutter Buttes Citrus Habanero Olive Oil.