Grilled Shrimp Tostadas with Tomato-Corn Salsa, Guacamole and Lime
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4 Servings
Eating with your hands was never so delicious with these tostadas layered with a bright salsa, creamy guacamole, and spiced shrimp. Arrange the fixings family-style and let everyone assemble their own tostadas.
Ingredients
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Salsa
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1 cup(240ml) fresh corn kernels cut from a cob or defrosted frozen corn
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1 cup(240ml) chopped cherry or grape tomatoes
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2scallions, white and green parts thinly sliced
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1green jalapeño pepper, stemmed, seeded, finely chopped
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1small clove garlic, minced
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2 tablespoons(30ml) chopped cilantro leaves
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2 tablespoons(30ml) fresh lime juice
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1/2 teaspoon(2.5ml) salt
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1/2 teaspoon(2.5ml) ground cumin
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1/4 teaspoon(1.25ml) freshly ground black pepper
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Guacamole
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2ripe avocados
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1small clove garlic, minced
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1/4small red onion, finely chopped, about 1/4 cup (60ml)
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2 tablespoons(30ml) chopped cilantro
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1 tablespoon(15ml) fresh lime juice
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1/4 teaspoon(1.25ml) Mexican hot sauce
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1/4 teaspoon(1.25ml) ground cumin
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1/4 teaspoon(1.25ml) salt
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Shrimp
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24large (18/20) shrimp, shelled and deveined
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2 tablespoons(30ml) extra-virgin olive oil
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1/4 teaspoon(1.25ml) salt
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1/4 teaspoon(1.25ml) ground cumin
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1/8 teaspoon(0.6ml) ground cayenne
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8corn tostada shells
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8butter lettuce leaves, torn into bite-size pieces
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Fresh cilantro sprigs
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Mexican hot sauce
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Lime wedges
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Instructions
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Combine the salsa ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
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Combine all of the guacamole ingredients in a bowl and mash with a fork to blend.
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Prepare the grill for direct cooking over medium heat (about 350°F/180°C). Pat the shrimp dry with paper towels and place in a bowl. Add the oil, cumin, cayenne, and salt and toss the shrimp to coat.
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Arrange the shrimp on the grill grates over direct heat and grill until opaque through the centers, turning once or twice, 4 to 6 minutes. Remove and transfer to a plate.
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To assemble the tostadas, spread a generous spoonful of guacamole on a corn tostada. Top with the lettuce, salsa, and shrimp. Garnish with cilantro and serve with hot sauce and lime wedges.
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