CALIFORNIA AVOCADO SHRIMP TOSTADAS

Ingredients

• 0.750¾ cup beer
• 3.0003 bay leaves
• 0.500½ tsp. celery seeds
• 0.500½ tsp. cayenne
• 0.500½ tsp. salt
• 0.500½ lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
• 2.0002 ripe, fresh California Avocados, seeded, peeled and cut into 1/2-inch dice
• 1.0001 Roma tomato, finely diced
• 0.250¼ cup finely diced red onion
• 1.0001 small carrot, peeled and finely diced
• 1.0001 jalapeño, stem and seeds removed, finely diced
• 0.500½ bunch cilantro, finely chopped
• 1.5001 ½ limes, juiced
• 3.0003 Tbsp. extra virgin olive oil
• 0.000 Salt, to taste
• 0.000 Ground black pepper, to taste
• 0.000 Canola oil, for frying
• 4.0004 (6-inch) corn tortillas
• 4.0004 romaine lettuce leaves, finely julienned

Instructions

1. Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into 1/2-inch dice.
2. In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly. 
3. Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
4. To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.