Grilled Shrimp Tostadas with Tomato-Corn Salsa, Guacamole, and Lime
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. Pair with Temecula Valley Sauvignon Blanc or Pinot Gris.
Makes 8 tostadas; serves 4 to 6
Ingredients:
Salsa:
1 cup fresh corn kernels cut from a cob or defrosted frozen corn
1 cup 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 chopped cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Guacamole:
2 ripe avocados
1 small clove garlic, minced
1/4 small red onion, finely chopped, about 1/4 cup
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon Mexican hot sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
Shrimp:
24 large shrimp, shelled and deveined
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne
8 corn tostada shells
8 butter lettuce leaves, torn into bite-size pieces
Fresh cilantro sprigs
Mexican hot sauce
Lime wedges
Directions:
Combine the salsa ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Combine all of the guacamole ingredients in a bowl and mash with a fork to blend.
Prepare the grill for direct cooking over medium heat (about 350°F). 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.
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.
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.
Suggested Pairings:
Callaway Vineyard & Winery ~ 2015 Special Selection Pinot Gris – Sun-ripened peaches, nectarine and honeydew melon aromas with hazelnut and a twist of lemon pie on the finish.
Hart Winery ~ 2016 Sauvignon Blanc – Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.
Lorimar Winery ~ 2015 Sauvignon Blanc – Let the crisp, cool guava quench your thirst as fresh melon and lemongrass awaken your senses.
Robert Renzoni Vineyards ~ 2016 Pinot Grigio “Julia’s Vineyard” – Fragrant and mildly floral with subtle notes of green apple, lemon and pear, with a crisp refreshing finish.
Recipe & photo courtesy of the Wine Institute of California
