Sunday, March 8, 2009

Grilled Shrimp Tostadas


This model was pricey to hire but doesn't he make the picture??

16 ounces Uncooked Large Shrimp peeled and deveined
2 tablespoons Olive Oil
1 Large clove Garlic finely minced
1/2 teaspoon Ground Cumin
2 teaspoons Olive Oil
2 cups Field Greens
1 teaspoon Olive Oil
1 teaspoon Red Wine Vinegar
Salt to taste, iodized
Black Pepper to taste, coarse ground
4 6 inch Flour Tortillas

Salsa:
1 cup Roma Tomatoes (plum) diced
2 Ripe Avocados diced
1/2 cup Cucumber peeled, seeded and diced (tip: use an English cucumber and you don't have to worry about deseeding)
3 tablespoons Red Onion diced
1 tablespoon Cilantro Leaves finely chopped
1 Large clove Garlic finely minced
Juice from 1 large Lime

1. Mix first four ingredients in a bowl. Cover and chill for about one hour.

2. Preheat oven to 350°F. Brush Mission® Flour Tortillas with 2 tsp olive oil, place on baking sheet and cook about 12 minutes or until tortillas are slightly browned and crisp.

3. Mix salsa ingredients in medium bowl and season with salt and pepper. Heat large non-stick skillet over high heat. Add marinated shrimp and sauté until cooked through, from three to five minutes.

4. Toss field greens with 1 tsp olive oil and vinegar. Add salt and pepper to taste. Arrange 1/4 cup of greens and an equal number of shrimp upon each of the four baked tortillas.

5. Top with salsa. Serve immediately.

1 comment:

Addie said...

Yummy! The salsa was the best part, I had leftover salsa with chicken for lunch the next day. I added a bit of kosher salt to the salsa and black beans to the tostadas for a little extra nutrition.

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