Cooking Directions

• Heat the oven to 400°F. Stir the oil and cumin in a small bowl.  Add the corn and toss to coat.  Spread the corn mixture in an even layer on a rimmed baking sheet.
• Roast for 10 minutes or until the corn is lightly browned.  Let the corn cool on the baking sheet on a wire rack for 10 minutes.
• Stir the corn, 2 tablespoons lime juice, 2 tablespoons cilantro, avocado, beans and tomatoes in a medium bowl.
• Place the shrimp into a medium bowl.  Add the remaining lime juice and cilantro and toss to coat.
• Divide the corn mixture among the pastry shells.  Top each with 3 shrimp.  Serve immediately.

Ingredients

• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 1 teaspoon olive oil
• 0.5 teaspoon ground cumin
• 1 cup thawed frozen whole kernel corn
• 3 tablespoons lime juice
• 3 tablespoons chopped fresh cilantroleaves
• 1 small ripe avocado, peeled, pitted and diced (about 1 1/4 cups)
• 0.5 cup rinsed and drained black beans
• 0.5 cup grape or cherry tomatoes, cut into quarters
• 18 cooked medium shrimp, peeled and deveined