Ingredients
- 60 crackers
- 60 cilantro leaves
- 11 black bean soup
- 1 garlic clove
- 30 ml oil
- 16 ml lime juice
- 8 gr jalapeno
- 5 ml mustard
- 1 gr lime peel
Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker.
