Shrimp Meatballs

Instructions

• Soak the Piquin chillies in boiling hot water for 20-30 minutes.
• When wet, grind them in a food processor along with the shrimp, olive oil and salt until it reaches the consistency of dough.
• Form ping pong ball sized meatballs and fry them in the hot corn oil.
• Arrange them on a plate on top of a lettuce base and stick a toothpick in each one to serve them as snacks or appetizers.
• Accompany with salsa, guacamole and sour cream