Chipotle Shrimp Tostadas with Harmons

Chipotle Shrimp Tostadas With Tomatillo Salsa
From Chef Lesli Sommerdorf and Chef Callyn Graf for Harmons

Serves 4

Ingredients for Shrimp:
24 large (about 1 lb) shrimp, shelled and deveined
1 tsp vegetable oil
2 tsp chipotle chile powder
Salt and freshly ground pepper

Ingredients for Salsa:
1 lb large tomatillos, husked, rinsed, halved
3/4 cup low-salt chicken broth
5 cloves garlic
1 cup sliced green onions
1 cup (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced
Salt and freshly ground pepper

Ingredients for Salad:
4 cups shredded lettuce
1 medium tomato, seeded and cut into ¼” dice
2 green onions, thinly sliced
2 medium radishes, thinly sliced
1 1/2 tsp fresh lime juice
4 corn tostadas
1 Hass avocado, thinly sliced, for serving
Lime wedges, for serving

Instructions:
To make the shrimp, preheat a grill pan over medium-high heat. In a bowl, toss the shrimp with oil, chile powder, and season with salt and pepper. Grill the shrimp, turning once, until opaque, pink, and brown in spots, about 5 min. Let cool, chop into bite-size pieces and set aside.

To make the salsa, in a large saucepan over high heat, add tomatillos, chicken broth, and garlic, cover and bring to boil. Reduce heat to low and simmer until tomatillos are soft, about 10 min. Transfer hot mixture to food processor or blender. Add green onions, cilantro, and chile and pulse until a coarse puree. Season with salt and pepper. In a bowl, toss the lettuce with the tomato, green onions, radishes, lime juice, and shrimp. Pour half of the salsa over the mixture and toss to combine. Season with salt and pepper. Set the tostadas on plates, top with the shrimp salad. Serve with avocado slices and lime wedges.