This quick-cooking recipe, which uses yesterday's shrimp, brings Caribbean flavors like pineapple and lime to an open-faced Mexican standby, the tostada.
They're incredibly healthy, yet also chock full of sweet, salty, and spicy flavors. If you're not a fan of heat, simply omit the jalapeños to create a milder version of the dish. To get the recipe, read more.
1 pound large shrimp, peeled and deveined Serves 4.
3 slices pineapple, each 1 inch thick
3 slices red onion, each 1 inch thick
Vegetable oil, for brushing
2 tablespoons chopped fresh mint
1 lime, juiced
4 tostada shells
1 pound large shrimp, peeled and deveined