Grilled Shrimp & Scallop Tostada With Cilantro Lime Vinaigrette
Grilled shrimp and scallops piled high on a crunchy tostada with fresh corn and tomato salad drizzled with cilantro lime vinaigrette
Servings: 4
Ingredients
Seafood:
- 12 shrimp peeled, deveined, leave on tail
- 8 sea scallops patted dry
- 1 tbsp chipotle in adobo sauce
- ½ cup mayonnaise
Salad:
- 1 cup cherry tomatoes halved
- ¼ cup red onion fine diced
- ½ clove garlic minced
- ½ jalapeno diced
- 1 cup red cabbage finely shredded
- 2 ears corn grilled and cut off cob (brush with olive oil and grill until charred . I like to do this before the seafood when grill is super hot)
- 1 avocado diced
- ¾ of the Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette:
- 1 lime juiced
- ¼ cup cilantro fine chopped
- ½ clove garlic minced
- 1 tsp agave nectar
- salt and pepper
- 2 tsp olive oil
- 1 can of Mexican seasoned pinto beans such as Bush’s Cocina Latina
- 4 oz Monterey Jack cheese shredded
- 4 Tostada shells
- A few kabob sticks
- Lime for serving
Instructions
- Prepare grill.
- In a small bowl, mix together chipotle in adobo and mayonnaise.
- Toss together with seafood and keep in fridge until grill is ready.
- In a small saute pan, heat can of pinto beans and keep on low until ready to use.
- Prepare Cilantro Lime Vinaigrette by mixing all ingredients together in a small bowl.
- Prepare Salad by gently mixing all ingredients together in a large bowl.
- Drizzle ¾ of vinaigrette over salad and gently combine. Set aside until ready to use.
- Thread seafood on kabob stick. Shrimp will cook quicker than scallops, so thread shrimp on separate kabob stick from scallops.
- Grill seafood until cooked through and slightly charred. Remove from heat and remove from kabob sticks for plating.
- Place tostada shell on plate. Spoon ¼ on the beans over tostada, sprinkle ¼ of the cheese over beans, mound up about a cup of the salad, top with three shrimp and two scallops and drizzle with Cilantro Lime Vinaigrette.