Chipotle Shrimp Tostada Bites

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Recipe by South Your Mouth

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Chipotle Shrimp Tostada Bites

1 1/2 pounds medium shrimp (approximately 45-55)

1 7-oz. can chipotle peppers in adobo sauce

1 tablespoon minced garlic

1/4 cup brown sugar

Juice of one lime

1 8-oz. package prepared guacamole* (I use Kroger’s PeakFection)

1 bag bite-sized round tortilla chips**

chopped cilantro

finely diced red onion

coarse-grain sea salt or kosher salt

Peel and devein shrimp; set aside.

Combine chipotle peppers in adobo sauce, garlic, brown sugar and lime juice in a large bowl and mix well. If you want yours spicy, chop open the peppers to release the seeds, if not, leave them whole. Add shrimp and gently stir to combine ingredients. Cover bowl and refrigerate shrimp for 4-6 hours to marinate. Don’t marinate the shrimp longer than that or the acid from the lime juice will start to react with the protein in the shrimp.

Cook shrimp on the grill, in a grill pan or in a large skillet (grease whichever you use with oil or cooking spray) over medium-high heat 2-3 minutes on each side or until shrimp are cooked through. If cooking in a pan or skillet, cook in several batches to ensure the shrimp aren't overcrowded. Set cooked shrimp aside until ready to serve. The tostadas are perfectly delicious served at room temperature so feel free to prepare the shrimp ahead of time.

To assemble, spread a dollop of guacamole onto each tortilla chip (about a teaspoon). Place one shrimp on top of guacamole then arrange tostadas on a serving platter or cutting board. Sprinkle tostadas with cilantro, diced red onion and sea salt. Serve within one hour of assembling.

*Feel free to make your own or make my Quick & Easy Chunky Guacamole but seriously, I think the prepared kind is perfect for this! Easy, peesy, bo-deezy!

**you might want to buy two of these or get the family-size in case there are lots of broken chips (you just never know, ya know?) and you’ll need as many chips as you have shrimp.