Shrimp Tostadas

Directions

1. 1

   Preheat your Blackstone griddle to low heat. Lightly oil the surface and cook the tortillas, flipping occasionally, until golden brown and crispy. Remove and set aside.

2. 2

   In a large bowl, combine the shrimp with the Old Bay Seasoning, fish seasoning, paprika, black pepper, garlic powder, lemon juice, and oil. Toss until evenly coated.

3. 3

   Increase the griddle to medium heat. Cook the shrimp for 2–3 minutes per side, or until pink, lightly charred, and cooked through. Remove from the griddle.

4. 4

   In a separate bowl, mash the avocados until mostly smooth. Stir in the red onion, tomato, cilantro, lemon juice, salt, Knorr Chicken Bouillon, and black pepper. Mix well and set aside.

5. 5

   Add the oil to the griddle and toast the guajillo and árbol chiles for 1–2 minutes, turning once, until fragrant. Be careful not to burn them.

6. 6

   Transfer the toasted chiles to a blender. Add the sour cream, mayonnaise, lemon juice, garlic, black pepper, and fish seasoning. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.

7. 7

   Spread a generous layer of guacamole over each tostada. Top with the cooked shrimp and drizzle with the creamy guajillo-arbol sauce.

8. 8

   Finish with an extra squeeze of fresh lemon juice and serve immediately.