Heat oven to 180°C fanbake. You need two mini muffin trays.
Using a 7cm cookie cutter, cut out 70 rounds of pastry. Brush one round with oil then top with another round and brush with oil. Turn over and place in a mini muffin tin. Repeat. Put a dab of oil in centre of each cup.
Place one mini muffin tin in oven and bake for 6-8 minutes until lightly golden and crisp. Repeat with second muffin tin.
For dressing, put mayonnaise into a small bowl, add tomato paste and whisk with a fork until smooth. Add lemon or lime juice and chilli sauce and season well with salt and pepper.
Fold shrimp through tomato dressing. Squeeze juice from ½ lemon over avocado dice and add to shrimp mixture.
Fill each cup with shrimp mixture; this can be done an hour before guests arrive and then refrigerated. Sprinkle over a little sliced chilli for extra colour and bite, and serve.