Servings: Serves 5
Bring 2 quarts of water to a boil in a medium saucepan. Stir in the shrimp and cook until they curl up and are just firm, 1 to 2 minutes. Drain in a colander, and then cover with 2 cups ice cubes to cool. (You can cook the shrimp 1 day ahead: Place in a bowl, cover and chill overnight.)
Prepare the salad ingredients: Halve and pit the avocado, cut into 1/2-inch dice and transfer to a medium serving bowl. Add the lime juice and tomatoes and toss to mix. Add the shrimp, corn, edamame, queso fresco and romaine in layers; do not toss.
To make vinaigrette: Whisk together the vinegar, mint, lime juice, salt, sugar and pepper. Gradually whisk in the oil. Drizzle the dressing on top of the lettuce, toss all of the ingredients well and season to taste.
To serve: Spread each tostada with about a tablespoon of sour cream, top with the shrimp mixture and serve with napkins to be eaten out of hand.
Note: If you can't find crisp tostadas, you can use taco shells or, to bake your own tostadas, use 10 5-inch fresh corn tortillas. Preheat the oven to 450°. Arrange 5 tortillas on a large baking sheet. Brush the tortillas lightly with corn oil, turn and brush the other side. Bake for 6 to 8 minutes, until crisp and a shade darker; transfer the tortillas to a rack to cool; repeat with the remaining tortillas.
Per serving (2 topped tostadas): 190 calories, 11 g fat (3 g saturated) 12 g carbohydrates, 2 g fiber, 11 g protein
Published on December 15, 2008