Lowcountry Shrimp Tostada with Mango Pistachio Salsa | American Pistachio Growers

Ingredients

• 2 pounds Fresh Shrimp, remove shells and veins
• 2 tablespoons BBQ spice
• ½ stick Butter, melted
• 1 cup Mango, peel, remove seed and small to medium dice
• ¼ cup Whole Roasted Pistachios, lightly crushed
• 1 each Serrano Chile, minced
• 3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
• 2 tablespoons Basil Leaves, Chopped (I used purple basil)
• 1 tablespoon Olive Oil
• 1 each Baby Romaine, remove and discard outer leaves, chop hearts
• ½ each Lime, juice
• Salt, to taste
• 2 tablespoons Cotija, grated