½ teaspoon McIlhenny Co.Tabasco Sauce - gluten free
salt and pepper
Instructions
In a medium bowl, combine mayo, celery, mustard, green onion, lemon juice, garlic, tabasco sauce, 1 tablespoon of the chives and season with salt and pepper.
Add the shrimps and stir to incorporate the ingredients.
In another small bowl, combine mango, bell pepper and jalapeno pepper.
Using a round cookie cutter, place the diced avocado inside the cookie cutter at the center of the plate. Then top with the mango mixture. Top with the shrimp mixture. Garnish with basil and chives. Serve
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-shrimp-avocado-and-mango-stack/