Shrimp-Salad Tostadas With Tomatoes And Cucumber

• 1/2 cup kosher salt, divided, plus more to taste
• 1 pound small shrimp (51-60 count), peeled, deveined, tails removed
• 3 plum or 2 regular medium tomatoes, seeded, finely chopped
• 1 small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry
• 1/2 English hothouse cucumber, seeded, finely chopped
• 3-4 serrano chiles, stemmed, seeded, deveined, finely chopped
• 2/3 cup fresh lime juice
• 1/2 cup coarsely chopped fresh cilantro
• 24 small corn tortillas or store-bought crispy tostada shells
• Vegetable oil (for frying; if needed)
• Kosher salt (if needed)
• 2 cups
• Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)
• A candy or deep-fry thermometer

1. Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.
2. Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.
3. Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.
4. If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375u0b0F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
5. Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
6. Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.

kosher salt, shrimp, tomatoes, white onion, hothouse cucumber, serrano chiles, lime juice, fresh cilantro, corn tortillas, vegetable oil, kosher salt, cream, thermometer

Taken from www.epicurious.com/recipes/food/views/shrimp-salad-tostadas-with-tomatoes-and-cucumber-56389832 (may not work)