Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat a grill pan over medium-high heat. Lightly brush the pineapple slices, onion slices and jalapeno 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 jalapeno. In a large bowl, toss the onion, pineapple and jalapeno 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.

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