There are 3 components to this dish to make, then you just assemble it all on top of a crispy tostada. The first component being the Pineapple Avocado Salsa. The sweet, tropical flavor of the pineapple lends a nice balance to the creamy avocado and sharp onion. The salsa as a whole gives a great acidic balance to the entire dish.
Here's what you need:
2 large, ripe avocados
1/4 of a whole ripe pineapple
1/2 of a red onion
1 bunch of cilantro
2 cloves of fresh garlic
1-2 jalepenos, depending on how spicy you want to go
The juice of 1 lime
Chop up all your produce into uniform size pieces, mince the garlic and cilantro, and toss everything together with lime juice and salt to taste. Set aside.
Next, move on to the Chipotle Yogurt. I LOVE chipotle peppers. They lend an intense smokiness to any dish that is SO good. This sauce couldn't be easier.
What you need:
1/2 cup greek yogurt
1-2 chipotle peppers chopped finely
The juice of half a lime
1 teaspoon Garlic powder
1 teaspoon Cumin
Mix everything together, I add a little extra juice from the can of chipotle peppers for good measure. Add salt and pepper to taste. That's it!
Our final component is the shrimp. Again, couldn't be easier. I used Argentinian red shrimp, which are red when they are raw... so cooking is a little tricky. Usually your shrimp come blue and when they turn pink they are done! First, rinse your shrimp and remove the tail if needed. Heat up a pan with a little olive oil and add the shrimp. Toss with your favorite seasonings: I used chipotle, cumin, garlic and a little chili powder. Sautee for a few minutes on each side until shrimp are cooked through.
When you are ready to eat, assemble the tostadas. I layered the chipotle sauce first, topped with fresh salsa then piled on the shrimp. They can be a little messy to eat, but one of the best bites of your summer, guaranteed!