Grilled Shrimp Tostadas with Basil-Lime Blueberry Slaw

Name: Grilled Shrimp Tostadas with Basil-Lime Blueberry Slaw
Ingredients: 5 Tablespoons canola or vegetable oil, plus more for brushing over tortillas, divided; 6 Tablespoons lime juice, divided; 2 teaspoons smoked paprika; 1/2 teaspoon garlic powder; 3/4 teaspoon kosher salt, or to preference; 1-1/4 pound large shrimp, shelled, deveined, tails removed; 4 cups shredded coleslaw mix (combination of red and green cabbage); 1 cup blueberries; 2/3 cup sweet whole corn kernels; 1/3 cup chopped green onion; 6 Tablespoons chopped basil leaves, divided; 1 Tablespoon honey; 2-3 pinches cayenne pepper; 6 small corn tortillas; Mexican crema or sour cream, for serving; Lime wedges, if desired for garnish

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These grilled shrimp tostadas are all about summer! The citrusy lime vinaigrette give the grilled smoky shrimp a tangy favor and the blueberry, corn, and basil slaw give this dish a nice crunch.

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Ingredients

5 Tablespoons canola or vegetable oil, plus more for brushing over tortillas, divided
6 Tablespoons lime juice, divided
2 teaspoons smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt, or to preference
1-1/4 pound large shrimp, shelled, deveined, tails removed
4 cups shredded coleslaw mix (combination of red and green cabbage)
1 cup blueberries
2/3 cup sweet whole corn kernels
1/3 cup chopped green onion
6 Tablespoons chopped basil leaves, divided
1 Tablespoon honey
2-3 pinches cayenne pepper
6 small corn tortillas
Mexican crema or sour cream, for serving
Lime wedges, if desired for garnish