Chunky Guacamole with Shrimp Wraps

1 ripe avocado, halved, pit removed

1 T. mayonnaise

2 t. minced onion

2 t. fresh lime juice

1/2 jalapeno, seeded and minced

Salt

Freshly ground pepper

4 (7-inch) flour tortillas

1/2 C. loosely packed cilantro

12 cooked medium shrimp, split lengthwise, veins removed

8 large, firm cherry tomatoes, sliced paper-thin

Cilantro sprigs, for garnish

Coarsely mash the avocado in a bowl with a fork. Stir in the mayonnaise, onion, lime juice and jalapeno, then salt and pepper to taste.

Spread the avocado mixture on the tortillas to the edges, about 2 tablespoons on each. Scatter about 12 cilantro leaves on each. Place 6 shrimp halves across the top 1/4 of the tortilla. Place the sliced tomatoes over the shrimp, dividing evenly. Start with the shrimp end and roll up tightly. Wrap airtight in plastic; twist ends. Refrigerate 2 to 6 hours.

Cut each in half (to accompany soup) or in 4 pieces (as hors d'oeuvre). Arrange on a platter; garnish with cilantro.