Grilled Shrimp and Tomato Tostadas | RICARDO

Ingredients

• 2 tbsp (30 ml) honey
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp (15 ml) lime juice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 lb (450 g) medium shrimp (20-30), shelled with tails intact
• 2 cups (280 g) cherry tomatoes, halved
• 8 corn tostadas
• 1/2 cup (125 ml) sour cream
• 1 1/2 cups (90 g) iceberg lettuce, thinly sliced
• 1 ripe avocado, diced
• Cilantro leaves, to taste
• Lime wedges
• Hot sauce, to taste