Instructions: 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 doeuvre). Arrange on a platter; garnish with cilantro. Serve as appetizers or with soup.

This recipe yields 4 to 6 servings with soup, 6 to 8 hors doeuvre servings.

NOTES :

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