It’s not difficult to tell what season it is by looking at the dinner table in my house. If winter can be characterized by sauces, soups and stews, summer is represented by fresh herbs, salads and anything topped with vegetable slaws. Maybe it has something to do with not having a bulky sweater to hide behind, or a lighter appetite in the 100 degree Texas heat.
If you’ve ever been to Z’Tejas, a restaurant in downtown Austin, you’ve probably tried their Grilled Shrimp & Guacamole Tostada Bites appetizer. Crunchy tostadas, topped with a big dollop of guacamole and perfectly seasoned grilled shrimp, served with a tangy vegetable slaw. They are what an appetizer should be – a bite or two to help entice your appetite – which makes them a great anytime appetizer, but even better summertime appetizer!
Since I’m making a big batch of these for a get-together, I used store bought guacamole to save time, but you can certainly make your own. Speaking of saving time, have you tried out a stove top grill pan? I bought a fire engine red Le Creuset Double Burner Grill Pan from the William Sonoma outlet a few weeks ago and I am in love with my new toy. I probably buy one piece of Le Creuset cookware a year to add to my collection, and I’m like a little-kid-on-Christmas kind of excited whenever I get a new piece. It’s large enough to use over 2 burners, so it heats evenly and I even did all 30 shrimp in one batch!
Ingredients (makes 30 bite sized tostadas):
2 tbsp. apple cider vinegar
1 tsp. sugar
1 tbsp. lime juice
1 tbsp. canola oil
1 red pepper, diced
½ red onion, diced
1 jalapeno, ribs and seeds removed, diced
¼ cup shredded carrots
½ cucumber, peeled, seeded and diced
Garlic Lime Shrimp:
30 peeled and deveined shrimp small/medium shrimp (approx. 30 per lb.)
2 cloves garlic, pressed or finely minced
Pinch crushed red pepper
Juice of 1 lime
1 tbsp. canola oil
30 tostada or pita rounds
1 pint store bought guacamole or see recipe for Restaurant Style Guacamole
To make the slaw:
In a small bowl, whisk together the apple cider vinegar, sugar and lime juice until sugar is dissolved. Add in canola oil and set aside. Mix together diced red pepper, red onion, jalapeno, shredded carrots and cucumber. Pour dressing mixture over the top and stir to combine. Set in refrigerator for 20 minutes while preparing the shrimp to let the vegetables marinate in the dressing.
To prepare the shrimp:
Combine shrimp with pressed or minced garlic, lime juice, crushed red pepper and canola oil. Season with salt and pepper. Spray grill pan with non-stick cooking spray and heat on medium. Grill shrimp 2-3 minutes per side until cooked throughout.
Line tostadas on a serving tray. Top each tostada with a heaping teaspoon of guacamole and a grilled shrimp. Spoon vegetable slaw over shrimp, serving the rest on the side in a small bowl. Enjoy!