Grilled Shrimp Tostadas with Spicy Slaw

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. It may be mid-October, but it’s still warm enough to grill & chill outside. Strange, but we’ll take it, so go for the grill – yes!

Warm sun, cool breezes, my favorite time of year has arrived! Open windows, evening walks, the first smells of woodsmoke, ahh. I particularly enjoy eating outside without sticking to my chair.

And I’m grilling! I’m grilling everything! I figure there’s plenty of time for soups and stews – for me, these last warm days are for cooking over fire. If you’re a bit burgered out, these grilled shrimp tostadas are a light change change of pace, easy enough to pull together for a weeknight din. Nothing says sunshine like hot shrimp with cool avocado, finished with a spicy, crunchy slaw and plenty of fresh lime.

If you don’t love shrimp, use halibut or snapper instead. If you don’t love tostada shells, substitute soft tortillas. This recipe is as chill as a September evening.

Grilled Shrimp Tostadas with Spicy Slaw
Makes 4 tostadas

1/4 c. + 1 Tbsp. freshly squeezed lime juice (from 1-2 limes)
zest of 1/2 lime
2 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. ground cumin
1 jalapeño, halved lengthwise, sliced thin (use the seeds if you want extra heat; discard the seeds if you don’t), divided
salt
1 lb. raw medium-to-large shrimp, peeled & deveined
1 tsp. sugar for sprinkling
2 c. shredded cabbage
1/2 sweet onion, sliced thin
1 Tbsp. mayonnaise
1 Tbsp. sour cream
1 Tbsp. taco sauce
1/2 tsp. chipotle chili powder

warmed crunchy tostada shells
1 avocado, mashed with a pinch of salt
chopped cilantro
crumbled queso fresco or feta cheese

Preheat grill. In a large bowl, whisk together 1/4 c. lime juice, lime zest, olive oil, garlic, cumin, 1/2 of the sliced jalapeño, and 1/2 tsp. of salt. Add the shrimp to the marinade and stir to coat the shrimp. Set aside for 15 minutes.

Meanwhile, add cabbage and onion to a medium bowl. In a small bowl whisk together remaining 1 Tbsp. lime juice, mayonnaise, sour cream, taco sauce, chipotle chili powder, remaining 1/2 sliced jalapeño, and 1/2 tsp. of salt (or more, to taste). Pour half of the dressing over the cabbage and toss to coat. Add a bit more dressing if needed. Sprinkle with more salt if needed. Reserve remaining dressing as a garnish for the finished tostadas. Refrigerate slaw.

After the shrimp have marinated for 15 minutes, thread them onto skewers and discard remaining marinade. Sprinkle the shrimp lightly with the sugar. Grill sugar side down for 4 minutes. Turn and grill for another 2-3 minutes, or until shrimp are cooked through.

Spread warmed tostada shells with avocado. Top with shrimp, slaw, chopped cilantro, and crumbled cheese. Serve immediately.