Ingredients

• 1 cup uncooked jicama, cut into six 1/4-inch-thick triangles
• 3 tbsp, store-bought guacamole (no oil or sugar)*
• 6 medium cooked frozen shrimp, peeled and deveined
• 1 pinch table salt, or to taste
• 1 pinch black pepper, or to taste
• 1 tsp cilantro, chopped

Instructions

Top each jicama triangle with 1 1/2 teaspoons guacamole and 1 shrimp. Season to taste with salt and pepper; garnish with cilantro.