Grilled Shrimp Tostadas with Guacamole and Pico de Gallo
Prep time: 20 minutes Cook time: 10 minutes Servings: 4
Pico de Gallo:
3/4 cup Roma tomatoes, diced into 1/4-inch pieces 3 tablespoons white onion, diced into 1/4-inch pieces 1 tablespoon fresh cilantro, chopped fine
1 teaspoon jalapeno, minced fine, with seeds 1 teaspoon fresh lime juice
1/2 teaspoon sea salt
Guacamole:
2 medium avocados, peeled, seeded and chopped into
1/2-inch pieces
1 tablespoon fresh lime juice
1/4 cup pico de gallo
1 tablespoon fresh garlic, minced
1 tablespoon olive oil
1/2 teaspoon jalapeno, minced
1/2 teaspoon sea salt
Shrimp Tostadas:
12 ounces Omaha Steaks Wild Argentinian Red
Shrimp, thawed
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 cup canned refried pinto beans or refried black beans 4 tostada flats
1 cup shredded romaine lettuce
1 cup guacamole
1 cup pico de gallo
2 tablespoons shredded Cotija cheese
4 cilantro sprigs
4 lime wedges
To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.
To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to use.
To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.
Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.
Heat refried beans and spread 2 tablespoons beans on each tostada flat.
Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.