Directions
In a medium bowl, mash avocado with a fork. Add cream cheese; stir until smooth. Stir in ketchup, horseradish, lemon peel, lemon juice, and chili powder.
Spread 1/4 cup of the avocado mixture onto one of the tortillas, leaving a 1-inch border around the edge. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons of the almonds and about 1/4 cup of the chopped shrimp. Roll up tightly. Secure with a party pick, if necessary to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp. Place rolled tortillas on a tray or platter.
To serve, cut each rolled tortilla into 1-inch-thick slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.
