6 Extra jumbo shrimp (wild caught, shell, tail on)
1 pckg of Mini Keebler Ready Crust Graham Pie Crust
1/4 of a small red onion (cut into vertical strips)
2 tbspns of butter (divided)
1 pckg of instant butter mashed potatoes
1 tspn of gingerbread spice
1/4 tspn of garlic salt
1/2 cup of milk
Preheat Oven 350 degrees
Peel shrimp (leaving tails on)
In a small bowl, combine shrimp, 1 tsp of gingerbread spice, 1/4 tsp of garlic salt. Mix together and set aside.
Prepare the instant potatoes per the package, and then stir in the 1/2 cup milk, set aside.
In a small skillet place in 1 tablespoon of butter, when melted, add the onion (pull the rings apart) place in the skillet and mix around with a spatula until translucent ( 2-3 min), remove and set aside.
Add the other tbs of butter, and place in the shrimp cook until opaque (3-5 min) remove from heat.
Fill the pie crust with mashed potatoes, take the onions and place them on top in a circular pattern. Place the pie crusts on a baking sheet and place in the oven for 3-5 min. Remove from oven.
Place a shrimp in the middle of each onion circle.
Garnish with sprinkling gingerbread spice over each shrimp and chopped cilantro.