Impress your guests with this easy, delicious appetizer. Halve avocado, remove seed, and dice. In a bowl, combine grated onion, miso paste, rice vinegar and olive oil. Mix well until miso paste is dissolved and smooth. Add shrimp and avocados to the bowl. Coat well. Spoon shrimp and avocado mixture onto each lightly toasted cocktail bread. An Original Recipe by Hidemi Walsh, Indiana 4 oz. frozen salad shrimp (thawed) 1 avocado 2 T. grated onion 2 T. miso paste 4 T. rice vinegar 2 T. The Olive Tap's any Fruity Style Oil such as Mia's Blend, or Arbequina) Cocktail bread, toasted
