Grilled Shrimp and Hatch Chile Tostadas Recipe

Ingredients:

• 8 tostadas
• 24 shrimp (16/20 count size), peeled and deveined
• 1/2 teaspoon chipotle chile powder
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 1 ear corn
• 6 Hatch chile peppers, roasted and sliced (See Cook's Tip)
• 8 ounces guacamole
• OPTIONAL:
• Cotija cheese

Directions:

1. Preheat grill on medium-high. Toss shrimp with chile powder, salt, and olive oil. Set aside until ready to grill.
2. Place corn on grill. Cook, turning every couple of minutes until slightly charred, 10 to 12 minutes. Remove from heat. Set aside until cool enough to handle. Cut off kernels and toss in a small bowl with Hatch chiles.
3. Thread shrimp on skewers (or they can be grilled without skewers, if you prefer). Grill 2 minutes, turn, and cook an additional 1 to 2 minutes. Remove as soon as they turn opaque.
4. Cut shrimp into small pieces or slice lengthwise.
5. To assemble tostadas, spread 2 tablespoons guacamole on each tostada. Add a thin layer of corn and chiles. Top with shrimp. Sprinkle with cotija, if desired.
6. Cook's Tip:
7. To roast chiles at home, heat grill on high or set oven to broil. Grill or broil chiles until charred, about 3 minutes. Turn and continue roasting, checking frequently, until all sides are blackened. Remove from oven, place in a bowl, and cover with a plate. Allow to steam. Once cool enough to handle, use gloves to peel skins and remove seeds and membranes. Slice for immediate use. The chiles also store well in the freezer.
8. Hatch chiles are also available canned so that you can use them year round!