Ingredients
1mediumhass avocados,halved
½plum tomato,seeded and diced
½lime,juiced
2tbspred onion,minced
1smallclove garlic,mashed
½tbspcilantro,chopped
kosher salt and fresh pepper,to taste
16jumboshrimp,¾ lb, shelled and deveined
1garlic,crushed
2tbspprepared salsa verde,or homemade salsa verde
4tostada shells
1cupromaine lettuce,shredded
1cuprefried beans,canned, fat free, love Trader Joe’s
extra salsa verde,for topping
2tbspqueso blacno,crumbled, optional
Preparation
If cooking outside on the grill, soak skewers at least 30 minutes.
In a medium bowl, place the pulp from the avocados and slightly mash with a fork or a potato masher leaving some large chunks.
Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
Season shrimp with salt, then mix in crushed garlic and 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole.
Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.
