1tspof cayennepepper or sharp hongarian paprikapowder
2cmchili pepperseeds removed, finely chopped
1tbspof chopped fresh coriandercilantro
100grDutch grey shrimps
Prepare(30 mins) (can be done a few hours before) Heat the oven to 180C (360F). Melt the butter in a small saucepan on low. Put two sheets of filodough on a large cuttingboard and brush them with the melted butter. Put the other two sheets on top and also brush with the butter. Dust the sheets lightly with cayennepepper to form a little film on top. Don't overdo this!
Cut the dough in 24 pcs of roughly 5 x 5 cm each. Put them next to eachother on a baking tray lined with baking paper and bake them in the oven for about 9 minutes or until crispy and golden.
Peel the avocado and remove the pit. Mash the avocado meat with a fork and add the creme fraiche, chilipepper, coriander, lime and some salt. Cover the guacamole with foil and put in the fridge until further use. Cut the cherry tomatoes in thin slices, remove most of the soft insides and seeds and keep them cool until you're ready to use it.
Finishing (10 mins): Put some guacamole on the baked filo. Put some shrimps on top and garnish with the cherry tomatoes. Cover with another filo square.