TEQUILA-FLAMED SHRIMP TOSTADAS

By carla-2

Ingredients

• 1 Hass Avocado, mashed
• ¼ c finely diced fresh pineapple
• ½ c drained canned black beans
• 2 scallions, chopped
• 3 TB fresh lime juice
• Salt and pepper
• 2 TB vegetable oil
• ¾ lb med shrimp-shelled, deviened, and cut into ½” pieces
• 2 garlic cloves, minced
• 2 TB silver tequila
• ½ canned chipotle in adobo sauce, seeded and minced
• 1 TB butter cubed
• 24 large round tortilla chips

Preparation

Step 1

In a bowl, mash the avocado, pineapple, beans, scallions, and 1 TB of the lime juice. Season with salt and pepper. Heat a large skillet until very hot. Add the oil and heat until shimmering. Season the shrimp with salt and pepper, add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2mins. Remove the skillet from the heat and add the tequila. Tilt the pan slightly ove the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.) Stir in the chipotle, butter and the remaining 2 TB of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2mins. longer. Season with salt and pepper. Spoon the avocado mixture onto the tortilla chips and top with the shrimp. Drizzle some of the tequila sauce on top and serve right away.
NOTE: The avocado mixture can be refrigerated for up to 1 hour. Serves 6.