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Categories:
mayonnaise hot pepper sauce Italian dressing honey lime shrimp corn corn tortillas jicama sticks romaine lettuce tomato radishes
Viewed: 57 - Published at: 8 years agoIngredients
- 1/4 cup KRAFT Real Mayo Mayonnaise
- 2 Tbsp. hot pepper sauce
- 1/2 cup KRAFT Zesty Italian Dressing
- 3 Tbsp. honey
- Juice from 1 large lime
- 1 lb. uncooked medium shrimp, peeled, deveined
- 2 ears corn on the cob, husked
- 6 corn tortillas (6 inch)
- 1 cup matchlike jicama sticks
- 1 cup finely shredded romaine lettuce
- 1 plum tomato, seeded, chopped Safeway 1 lb For $1.29 thru 02/09
- 3 radishes, cut in half, then sliced
Method
- Heat grill to medium-high heat.
- Mix mayo and hot sauce; refrigerate until ready to use.
- Mix dressing, honey and lime juice.
- Pour 1/4 cup over shrimp in large bowl; toss to coat.
- Let stand 15 min.
- to marinate.
- Meanwhile, grill corn 15 min.
- or until tender, turning occasionally.
- Remove corn from grill; set aside.
- Drain shrimp; discard marinade.
- Thread shrimp onto skewers.
- Grill 5 min.
- or until shrimp turn pink, turning after 2 min.
- and brushing with 2 Tbsp.
- of the remaining dressing mixture for the last 1 min.
- Grill tortillas 3 min.
- or until lightly toasted on both sides, turning frequently.
- Brush with 2 Tbsp.
- of the remaining dressing mixture; grill 1 min.
- or until brushed side becomes glossy.
- Cut kernels from corn; place in large bowl.
- Remove shrimp from skewers; add to corn.
- Add jicama, lettuce, tomatoes, radishes and remaining dressing mixture; mix lightly.
- Place tostadas, glazed-sides up, on platter; spread with mayo mixture.
- Top with shrimp mixture.
