Grilled Shrimp Tostadas with Tomato-Corn Salsa, Guacamole, and Lime | Main Courses | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 1 cup fresh corn kernels cut from a cob or defrosted frozen corn
• 1 cup chopped cherry or grape tomatoes
• 2 scallions, white and green parts thinly sliced
• 1 green jalapeño pepper, stemmed, seeded, finely chopped
• 1 small clove garlic, minced
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2 ripe avocados
• 1/4 small red onion, finely chopped, about 1/4 cup
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon Mexican hot sauce
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 24 large shrimp, shelled and deveined
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon ground cayenne
• 8 corn tostada shells
• 8 butter lettuce leaves, torn into bite-size pieces
• Fresh cilantro sprigs
• Mexican hot sauce
• Lime wedges