Grilled Shrimp Tostadas with Tomato-Corn Salsa, Guacamole and Lime
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Serves 4 - 6
Courtesy of California Wine Institute
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
Salsa
- 1 cup (240ml) fresh corn kernels cut from a cob or defrosted frozen corn
- 1 cup (240ml) chopped cherry or grape tomatoes
- 2 scallions, white and green parts thinly sliced
- 1 green jalapeño pepper, stemmed, seeded, finely chopped
- 1 small clove garlic, minced
- 2 tablespoons (30ml) chopped cilantro leaves
- 2 tablespoons (30ml) fresh lime juice
- 1/2 teaspoon (2.5ml) salt
- 1/2 teaspoon (2.5ml) ground cumin
- 1/4 teaspoon (1.25ml) freshly ground black pepper
Guacamole
- 2 ripe avocados
- 1 small clove garlic, minced
- 1/4 small red onion, finely chopped, about 1/4 cup (60ml)
- 2 tablespoons (30ml) chopped cilantro
- 1 tablespoon (15ml) fresh lime juice
- 1/4 teaspoon (1.25ml) Mexican hot sauce
- 1/4 teaspoon (1.25ml) ground cumin
- 1/4 teaspoon (1.25ml) salt
Shrimp
- 24 large (18/20) shrimp, shelled and deveined
- 2 tablespoons (30ml) extra-virgin olive oil
- 1/4 teaspoon (1.25ml) salt
- 1/4 teaspoon (1.25ml) ground cumin
- 1/8 teaspoon (0.6ml) ground cayenne
- 8 corn tostada shells
- 8 butter lettuce leaves, torn into bite-size pieces
- Fresh cilantro sprigs
- Mexican hot sauce
- Lime wedges
Directions
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1
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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2
Combine all of the guacamole ingredients in a bowl and mash with a fork to blend.
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3
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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4
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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5
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.
