2 large fully ripe avocados
1/4 cup loosely packed fresh cilantro, chopped
2 Tbsp. finely chopped red onions
1 tsp. minced garlic
1/2 cup TACO BELL® Verde Salsa, divided
36 frozen uncooked cleaned small shrimp (about 3/4 lb.), thawed, drained
1 tsp. smoked paprika
2 tsp. oil
36 scooped tortilla chips
Mash avocados in medium bowl until smooth. Add cream cheese spread, cilantro, onions, garlic and 1/4 cup salsa; mix well.
Refrigerate 30 min.
Toss shrimp with paprika and remaining salsa. Heat oil in large skillet on medium heat. Add shrimp; cook 2 min. on each side or until shrimp are tender. Remove from skillet.
Spoon guacamole into tortilla chips; top with shrimp.