Ingredients:

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

‍

Directions:

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.

‍

Enjoy!

‍