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Pineapple-Shrimp Tostadas

Pineapple-Shrimp Tostadas

Stephen Scott Gross enlarge

By: Silvana Nardone

From: No-Recipe Zone

Spice up a sweet and salty open-face taco.

Key:

These recipes can be made in 30 minutes or less.

Fast

4 Servings
Prep 20 min
Cook 10 min

Ingredients:

1 pound large shrimp, peeled and deveined
3 slices pineapple, 1 inch thick
3 slices red onion, 1 inch thick
1 jalapeño chile
Vegetable oil, for brushing
2 tablespoons chopped fresh mint
Juice of 1 lime
Salt
4 tostada shells

Lighten up
Serve the shrimp salad over mixed greens.

Directions:

Place the shrimp in a large pot of boiling, salted water. Remove the pot from the heat, cover and let stand until the shrimp are opaque and cooked through, about 3 minutes. Drain the shrimp, pat dry and refrigerate.
Preheat a grill pan over medium-high heat. Lightly brush the pineapple slices, onion slices and jalapeño with oil on both sides and cook, turning once, until grill marks appear, about 3 minutes on each side. Coarsely chop the onion and pineapple. Seed and chop the jalapeño. In a large bowl, toss the onion, pineapple and jalapeño with the mint and lime juice; season to taste with salt. Add the reserved shrimp and toss.
To serve, spoon the shrimp salad onto the tostada shells.

Photo How-To:

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Boil salted water, and peel and devein shrimp.
Add the shrimp...
...and remove the pot from the heat.
When opaque, drain them and refrigerate.
Brush slices of pineapple and onion and a jalapeÃ±o with oil,
then grill...
...and chop.
Toss them with mint, lime juice and salt and stir in the shrimp. Spoon the salad onto tostadas and serve with lime wedges.

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Video How-To: