Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

• 8 6" corn tortillas
• Canola oil or cooking spray
• 3 ripe avocados, diced (3 cups)
• 1 small shallot, minced (1/4 cup)
• 7 tbsp. lime juice, divided
• 3 tbsp. Chopped cilantro
• kosher salt
• Black pepper
• 2 tsp. cumin
• 1/2 tsp. cayenne
• 1/4 c. extra-virgin olive oil, divided
• 24 medium sized shrimp, peeled and deveined
• 1/4 c. finely shredded red cabbage
• 3/4 c. finely shredded carrots (1 large carrot)
• Cilantro leaves, for serving
• Lime wedges, for serving

1. Preheat oven to 400 degrees F.
2. Spray 2 baking sheets with canola oil spray and arrange 4 tortillas on each.
3. Spray tortillas with more oil.
4. Bake until golden brown and crisp, about 8 minutes.
5. In a medium bowl, mash together avocados, shallot, 3 tablespoons lime juice, and cilantro.
6. Season with salt.
7. In a large bowl, whisk together cumin, cayenne, 2 tablespoons lime juice, and 2 tablespoons olive oil.
8. Add shrimp and toss lightly to coat.
9. Season generously with salt and pepper.
10. Grill shrimp over medium-high heat for 3 minutes per side, or until bright pink and cooked through.
11. In a small bowl, toss cabbage and carrot with remaining 2 tablespoons lime juice and 2 tablespoons olive oil.
12. Season with salt and pepper.
13. Arrange tostadas on a flat work surface and spread with guacamole.
14. Top with shrimp, slaw, and cilantro leaves and serve with lime.

corn tortillas, canola oil, avocados, shallot, lime juice, cilantro, kosher salt, black pepper, cumin, cayenne, extravirgin olive oil, shrimp, red cabbage, carrots, cilantro, lime wedges

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43234/grilled-shrimp-tostadas-guacamole-red-cabbage-slaw-recipe/ (may not work)