INGREDIENTS
For the shrimp:
1/3 cup extra-virgin olive oil
1/4 cup lime juice
2 TBSP. honey
4 cloves garlic, minced
1 tsp. paprika
1 tsp. cayenne pepper
Kosher salt
1 lb. shrimp, peeled and deveined, tails discarded
For the guacamole:
2 avocados
2 TBSP. lime juice
1/2 red onion, finely minced
1/2 jalapeno, finely chopped
2 TBSP. finely chopped cilantro, plus more for garnish
1 bag corn chips for serving
DIRECTIONS
In a large bowl, combine oil, lime juice, honey, garlic, paprika and cayenne.
Season with salt.
Add shrimp and toss until fully coated.
Cover and let marinate in the refrigerator for 30 minutes to an hour.
In a large skillet over medium heat, cook the shrimp until pink and completely opaque.
Remove from heat.
In a medium bowl, mash avocados.
Add lime juice, red onion, jalapeno and cilantro and stir to combine.
Season with salt.
Build the tostadas by placing a tablespoon-sized dollop of guacamole on each chip.
Top with one shrimp and garnish with more cilantro.
Serve.
