Prep: 25 minutes Marinate: 15 minutes Chill: 2 hours (sauce) Broil: 3 minutes
32 fresh or frozen large peeled and deveined shrimp (about 2 pounds total)
¼ cup lime juice
1 to 2 tablespoons habanero chile sauce
2 cloves garlic*, minced
½ teaspoon kosher salt or sea salt
1/8 teaspoon freshly ground black pepper
8 tostada shells, heated according to package directions
1 Recipe Lime Crema, below1 Recipe Papaya Guacamole, belowLime wedges (optional)
ONE Thaw shrimp, if frozen, and pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish.
TWO For marinade, in a small bowl combine lime juice, habanero chile sauce and garlic. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 15 minutes to 1 hour, turning bag occasionally. (The shrimp will get spicier the longer they marinate.) Drain shrimp, discarding marinade.
THREE Thread shrimp onto four or five metal or bamboo† skewers, leaving ¼-inch space between shrimp. Place skewers on a broiler pan. Sprinkle with salt and black pepper. Broil 4 to 5 inches from the heat for 2 minutes. Turn shrimp over and broil 1 minute more or until shrimp are opaque.
FOUR To serve, divide shrimp among tostada shells. Break tostadas in half, if desired. Top with Lime Crema and Papaya Guacamole and serve with lime wedges, if desired. Makes 8 servings.
Nutrition Facts per serving: 286 cal., 13 g total fat (3 g sat. fat), 182 mg chol., 427 mg sodium, 17 g carb., 4 g dietary fiber, 26 g protein. Exchanges: 1 starch, 3 medium-fat meat, 1.5 fat.
† To use bamboo skewers: Soak them in water for at least 1 hour before broiling.
Lime Crema: In a small bowl combine one 8-ounce carton light sour cream* and 3 tablespoons lime juice. Serve at once, or cover and chill up to 4 hours.
Papaya Guacamole: Halve, seed and peel 2 very ripe avocados*, then finely dice. In a large bowl combine diced avocado, ½ cup finely chopped red onion*, 1 fresh serrano chile pepper** that has been seeded and finely chopped and 2 tablespoons lime juice. Fold in 1/3 cup diced papaya and ¼ cup snipped fresh cilantro*. Season to taste with coarse salt. Serve immediately or cover surface tightly with plastic wrap and chill for up to 2 hours.
** Handling hot chile peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
|Skillet Toasted Corn SaladStart to finish: 30 minutes|
1/3 cup plus 1 tablespoon olive oil*
¼ cup lemon juice*
1 tablespoon Worcestershire sauce
3 cloves garlic*, minced
½ teaspoon freshly ground black pepper
¼ teaspoon salt
Few dashes bottled hot pepper sauce
6 ears fresh corn
20 baby sweet peppers (10 ounces) or 4 medium red, yellow and/or green sweet peppers*
2 ounces Parmesan cheese, finely shredded (½ cup)
1 head romaine lettuce*, cut crosswise into 1-inch pieces
ONE For dressing, in a screw-top jar, combine the 1/3 cup oil, lemon juice, Worcestershire sauce, garlic, black pepper, salt and hot pepper sauce. Cover and shake well; set aside.
TWO Remove husks and silk from corn. Cut kernels from corn cobs. In a large skillet cook corn kernels in the 1 tablespoon oil over medium-high heat about 10 minutes or until corn is tender and golden brown, stirring often. Turn down heat as necessary to prevent corn from popping out of the skillet. Remove from heat; keep warm.
THREE Remove seeds from sweet peppers. Cut baby sweet peppers into large pieces or coarsely chop medium sweet peppers. In a large bowl combine sweet peppers and corn. Top with cheese. Pour dressing over mixture; toss lightly to coat. Serve over romaine. Makes 8 servings.
Nutrition Facts per serving: 178 cal., 12 g total fat (1 g sat. fat), 6 mg chol., 118 mg sodium, 18 g carb., 4 g dietary fiber, 5 g protein. Exchanges: 1 starch, 1 vegetable, 2 fat.