½Jalapeno– ribs and seeds removed, roughly chopped
1Shallot– roughly chopped
¼CupCilantro Leaves– loosely packed
2Chipotle Peppers in Adobo
2TBSCilantro Leaves– heaping and packed
Pico De Galloor Salsa
For the Shrimp: In the bowl of a food processor, add all of the ingredients, except the shrimp. Process until all ingredients are minced and well combined. Transfer to a large Ziploc bag or mixing bowl. Add shrimp and marinate in the refrigerator for 30 minutes- 1 hour, flipping or stirring occasionally.
For the Chipotle Sauce: Rinse out the bowl of the food processor. Add all the ingredients for the sauce and process until smooth. Transfer to container, cover and refrigerate to allow flavors to develop.
For The Puff Pastry Tart: Preheat oven to 400 degrees F. Prepare a large sheet pan (or 2, depending on size) by lining it with parchment paper. Set aside. In a small bowl whisk egg with 1 tablespoon of water to make an egg wash. Set aside.
Unfold the thawed puff pastry on a lightly floured clean work surface. Using a pizza cutter or sharp paring knife, divide each sheet into four equal squares. Gently score a ½’’ boarder around the edge of each square, being careful to not cut all the way through the pastry. Use the twines of a fork to prick the inside of each square multiple times. Transfer to prepared sheet pan(s).
Top each square, inside the boarders of pastry, equally with red pepper, jalapeno, serrano and crumbled fresco cheese. Brush boarders of pastry with egg wash.
Bake in preheated oven for 20 minutes, or until golden brown and cooked. Remove from oven.
While Puff pastry is baking, roast shrimp: Line a large baking sheet with aluminum foil for easy clean up. Spray lightly with non-stick cooking spray. Drain shrimp and discard marinade. Transfer shrimp to sheet pan and roast for 6-10 minutes, or until shrimp are cooked through and pink in color.
To Finish: Top each puff pastry tart with cooked shrimp, lettuce, avocado, pico de gallo and chipotle sauce. Serve immediately.