We’re forewarning you now—this little snack will be the hit of the July 4^th weekend, because let’s be honest, NO ONE can resist guacamole and shrimp. And put them together in one irresistible bite-size appetizer with plenty of our Zesty Ranch blended in for more layered flavor? **kisses fingertips**

 
Makes 8 servings
 

What you need

For the Plantain Chips:

2 plantains (about 1 pound)
2 tablespoons Tessemae’s Zesty Ranch
coarse salt

For the Guacamole:

2 ripe avocados, pitted and cubed
2 tablespoons Tessemae’s Mayonnaise
2 tablespoons Tessemae’s Zesty Ranch
2 tablespoons chopped cilantro
2 tablespoons lime juice

For the Shrimp:

¾ pound frozen, raw peeled and deveined shrimp. Thawed
¼ cup Tessemae’s Zesty Ranch

What you do 

1. For the plantain chips: heat oven to 400F. Peel and very thinly slice the plantains on the diagonal, using a mandolin. Toss them with the Zesty Ranch on a rimmed baking sheet, then spread them into a single layer. Bake until crisp and just beginning to brown, about 20 minutes.
2. For the guacamole: Combine avocados, Mayonnaise, Zesty Ranch, cilantro and lime juice in a bowl and mash until well blended. Set aside while cooking the shrimp.
3. For the shrimp: Stir together shrimp and Zesty Ranch in a bowl and stir until blended. Heat a large skillet over medium-high heat and cook shrimp until opaque and pink, about 1-2 minutes per side.
4. To assemble the bites, spread each plantain chip with guacamole and top each with a shrimp. Serve immediately.