Ingredients
SHRIMP:--
⅓ cup EV olive oil
¼ cup lime juice
2 tbsp bush honey
2 cloves garlic, minced
1 tsp paprika
1 tsp cayenne pepper
SIDS SALT & PEPPER to taste
500 g shrimp, peeled, deveined, tails discarded
GUAC:--
2 avocados
2 tbsp lime juice
½ red onion, finely minced
½ jalapeño, finely chopped
2 tbsp fine chopped coriander, extra for garnish
1 bag corn chips, for serving
Directions
In a large bowl, combine oil, lime juice, honey, garlic, paprika and cayenne. Season with salt. Add shrimp and toss until fully coated, then cover and let marinate in the refrigerator 30 minutes to an hour.
In a large skillet cook the shrimp until pink and completely opaque then remove from heat.
GUAC: In a medium bowl, mash avocados then add lime juice, red onion, jalapeño, coriander and stir to combine. Season with SIDS SALT & PEPPER to taste.
Build the tostadas: Place a tablespoon-sized dollop of guac on each chip. Top with one shrimp and garnish with more coriander. Serve.
