Chipotle Shrimp Tostadas with Strawberry-Lime Salsa

Chipotle Shrimp Tostadas with Strawberry-Lime Salsa
  • Tostadas
  • 2 lbs. Shrimp, peeled and deveined
  • ¼ cup Sunny Olive Chipotle Olive Oil
  • ¼ cup Sunny Olive Peach Balsamic Vinegar
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and diced (optional)
  • ⅛ tsp. smoked paprika
  • ⅛ tsp. cumin
  • ½ tsp. salt
  • 2 ripe avocados, mashed together with ¼ tsp. salt
  • Queso Fresco
  • Tostada Shells (about 10)
  • Salsa
  • 1 package strawberries, washed and chopped
  • 1 large jalapeño, seeded and minced
  • ⅓ cup finely chopped red onion
  • ⅓ cup chopped fresh cilantro
  • ½ tsp. salt
  • 1 Tbsp. Sunny Olive Persian Lime Olive Oil
  • 1 Tbsp. Sunny Olive Strawberry Balsamic Vinegar
  1. For the tostadas, combine shrimp with the next 7 ingredients, marinate at room temperature for 30 minutes.
  2. Thread onto skewers, discard marinade, and grill or broil for 3 minutes on each side, or until cooked through.
  3. To serve, spread mashed avocado on tostada shell, top with shrimp, queso fresco, and strawberry salsa.
  4. For salsa, mix all ingredients together in a medium bowl.


sunny olive extra virgin olive oil, aged balsamic vinegar

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