Lowcountry Shrimp Tostada with Mango Pistachio Salsa

DESCRIPTION

Lowcountry Shrimp Tostada with Mango Pistachio Salsa. Recipe by Ben Berryhill.

INGREDIENTS

• 2 pounds Fresh Shrimp, remove shells and veins
• 2 tablespoons BBQ spice
• ½ stick Butter, melted

Mango Pistachio Salsa

• 1 cup Mango, peel, remove seed and small to medium dice
• ¼ cup Whole Roasted Pistachios, lightly crushed
• 1 each Serrano Chile, minced
• 3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
• 2 tablespoons Basil Leaves, Chopped (I used purple basil)
• 1 tablespoon Olive Oil
• 1 each Baby Romaine, remove and discard outer leaves, chop hearts
• ½ each Lime, juice
• Salt, to taste
• 2 tablespoons Cotija, grated

INSTRUCTIONS

1. Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.

Mango Pistachio Salsa

1. Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.