Ingredients:

For the shrimp:

  • 2 pounds 16/20 count shrimp, peeled 

  • 4 quarts water

  • 2 Tbsp. sugar

  • 2 Tbsp. coarse salt

  • 4 bay leaves

  • 1 ½ tsp. Zócalo spice blend

For the avocados:

  • 4 ripe avocados

  • 1 tsp. coarse salt or Sparkler, ghost pepper sea salt

  • 2 tsp. fresh lime juice

For the pickled onions:

  • 1 large red onion, peeled, halved and thinly sliced

  • 2 Tbsp. apple cider vinegar

  • 2 Tbsp. fresh lime juice

  • 1 tbsp. sugar

  • 1 tsp. Zócalo spice blend

To finish:

  • 12 tostadas

  • ½ cup thinly sliced red radishes

  • freshly chopped cilantro

  • lime wedges

  • Zócalo spice blend

*Click on the spice(s) for more suggested uses

Directions:

For the shrimp:

  • Bring 4 quarts of water to a boil, add the sugar, salt and bay leaves

  • Set up an ice bath by filling a large bowl about halfway with cold water and a generous amount of ice cubes.

  • Prepare the shrimp by cutting in half lengthwise along the back and removing the vein, this step serves two purposes, one it makes sure that the shrimp is cleaned and two it causes the shrimp to twist and curl during the cooking process creating perfect meaty, bite sized chunks.  

  • Add the prepared shrimp to the boiling water and reduce the heat to low, cook for 2 minutes, stirring constantly until shrimp are pink, tender and just cooked through, do not allow the pot to return to a boil.

  • Using a kitchen spider or slotted spoon remove the shrimp and plunge into the ice bath to stop the cooking process.

For the avocados:

  • Split and peel the avocados, discard the pits, add the avocados to a large mixing bowl and roughly smash with the tines of a fork, stir in the salt or better yet the Sparkler ghost pepper sea salt and lime juice. (Take care not to over work the avocados you’re looking for a chunky texture not a purée).

  • Cover the smashed avocados with plastic wrap by pressing it down onto the surface of the mixture and set aside.

For the pickled onions:

  • Working in a large non-reactive mixing bowl, add the sliced onions, cider vinegar, lime juice, sugar and Zócalo spice blend, mix to coat thoroughly.   

  • Allow the onions to pickle for at least 20 minutes and set aside. (This can be done up to one day in advance, the onions will keep in the refrigerator for up to one week).

To finish:

  • Remove the shrimp from the ice bath and drain away any excess water, discard the bay leaves, season the shrimp by tossing with 1 ½ tsp. Zócalo spice blend to coat.

  • The tostadas can be served room temperature but are best warmed in a preheated oven or microwaved very briefly.  

  • Spread a generous amount of smashed avocado evenly over each warm tostada

  • Top each tostada with a mound of about 5 or 6 pieces of shrimp depending on size

  • Arrange the pickled onions over the shrimp, add a few slices of radish, a scattering of chopped cilantro and top with a generous sprinkling of Zócalo spice blend.

  • Serve with lime wedges