Grilled Shrimp and Tomato Tostadas by RICARDO
Grilled Shrimp and Tomato Tostadas by RICARDO

Ingredients

  1. 2 tbsp (30 ml) honey
  2. 1 tbsp (15 ml) vegetable oil
  3. 1 tbsp (15 ml) lime juice
  4. 1/2 tsp ground cumin
  5. 1/2 tsp smoked paprika
  6. 1 lb (450 g) medium shrimp (20-30), shelled with tails intact
  7. 2 cups (280 g) cherry tomatoes, halved
  8. 8 corn tostadas
  9. 1/2 cup (125 ml) sour cream
  10. 1 1/2 cups (90 g) iceberg lettuce, thinly sliced
  11. 1 ripe avocado, diced
  12. Cilantro leaves, to taste
  13. Lime wedges
  14. Hot sauce, to taste

Directions

  1. Place a barbecue wok on the grill (see note). Preheat the grill, setting the burners to high.
  2. In a large bowl, whisk together the honey, oil, lime juice and spices. Add the shrimp and tomatoes. Season with salt and pepper. Mix well.
  3. Grill the shrimp and tomatoes in the wok for 2 minutes on each side or until cooked through. Set aside on a plate.
  4. On a work surface, lay out the tostadas. Top with the sour cream, lettuce, shrimp, tomatoes and avocado. Sprinkle with cilantro leaves. Place the tostadas on plates. Serve with lime wedges and hot sauce.

NOTE FROM RICARDO

Perfect for grilling small vegetables and seafood, the barbecue wok allows you to stir or flip ingredients while keeping them from falling through the grate. If you don’t have a wok, thread the shrimp onto skewers to make them easier to handle on the grill.

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