Serves 4

Ingredients

  • 1 (6-ounce) English cucumber, cut into ¼"-thick slices
  • 1 tsp. kosher salt, divided
  • 1 tsp. finely grated ginger
  • 3 Tbsp. lemon juice, divided, plus lemon wedges for serving
  • 1 cup cherry tomatoes, quartered
  • 1 tsp. granulated sugar
  • 2 Tbsp. extra-virgin olive oil
  • ¼ cup cilantro leaves
  • 16 large cooked shrimp, cut into ½" pieces (about ½ pound)
  • 8 tostadas or large taco shells
  • 1 ripe avocado, cut into ½" pieces
  • ½ cup torn basil leaves

    Directions

    Total time: 30 minutes


    In a large bowl, toss cucumber with ½ tsp. salt and let stand a few minutes. Add ginger and 1 Tbsp. lemon juice.

    In a medium bowl, toss cherry tomatoes with sugar, olive oil, remaining 2 Tbsp. lemon juice and remaining ½ tsp. salt. Stir in cilantro and shrimp.

    Lay out tostadas and place 4 or 5 cucumber slices on each. Divide tomato-shrimp mixture among tostadas. Top with avocado and basil, and serve with lemon wedges.
    • From the July 2015 issue of O, The Oprah Magazine

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