Ever since our honeymoon, we have been craving these chilled shrimp tostadas. This is a great dish for a day by the pool, as either a light snack or healthy lunch. Plus, it's pretty healthy!
Ingredients (serves approx. 4 people):
1 lb. of cooked, peeled shrimp
2 cucumbers
1/2 cup of matchstick carrots
4 limes
1 pack of tostadas (I use Guerrero)
Roasted tomatilla salsa verde
Spring mix
1/3 cup of cilantro, chopped
Instructions:
In a large tupperware or mixing bowl, add your carrots and chopped cilantro.
Next, use a potato peeler to lightly peel the skin from your cucumbers. Then use the peeler to peel strips of cucumbers in with your carrots and cilantro.
Once your cucumbers are peeled to their soft centers, slice your limes in half and juice into your mixture. Stir.
Now, take your shrimp, remove the tales, and cut into bit-sized pieces. Then add to your mixture, stir, and cover.
Set in fridge and let chill for 1-2 hours.
Once you are ready to eat, plate your tostadas.
Top each tostada with about some spring mix and about 2 big spoon-fulls of your mixture and top with the salsa verde. Then serve!
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