Grilled Shrimp Tostadas

Reposted from SkinnyTaste.com

First Line Therapy Servings:

1 Serving = 1 Tostada 

3/4 Protein (0.75), 1/2 Legume (0.5), 3/4 Category 1 Vegetable (0.75), 1 Grain, 2 Oils

Grilled Shrimp Tostadas
Skinnytaste.com
Servings: 4  • Size: 1 tostada • Old Points: 5 pts • Weight Watcher Points+: 7 pt
Calories: 262 • Fat: 11 g • Carb: 20 g • Fiber: 6 g • Protein: 22 g • Sugar: 1 g
Sodium: 472 mg  • Cholest: 129 mg

Ingredients:

For the guacamole:

• 1 medium hass avocados, halved
• 1/2 plum tomato, seeded and diced
• 1/2 lime, juiced
• 2 tbsp red onion, minced
• 1 small clove garlic, mashed
• 1/2 tbsp chopped cilantro
• kosher salt and fresh pepper, to taste

For the tostada:

• 16 jumbo shrimp (3/4 lb), shelled and deveined
• 1 garlic crushed
• 2 tbsp prepared salsa verde (in the mexican section near taco stuff)
• 4 tostada shells (Try using whole wheat tostada shells or crisped whole wheat or whole grain tortillas. This would be wonderful on a whole wheat pita as well!)
• 1 cup shredded romaine lettuce
• 1 cup canned fat free refried beans (love Trader Joe’s)

Optional toppings:

• extra salsa verde, for topping

Directions:

If cooking outside on the grill, soak skewers at least 30 minutes.

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

Season shrimp with salt, then mix in crushed garlic 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.

Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.

Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole. Top each with a shrimp skewer on top and serve with extra salsa verde if desired.