Grilled Shrimp Tostadas

• 2 poblano chiles
• 3 ears corn on the cob, husks and silks removed
• 1-1/2 lb. uncooked deveined peeled large shrimp
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 1 avocado, cut into chunks
• 8 tostada shells (6 inch)
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Heat grill to medium-high heat.
2. Place chiles and corn on grill.
3. Grill chiles 10 min.
4. or until blackened, turning occasionally; transfer to bowl.
5. Cover with plastic wrap.
6. Grill corn an additional 5 to 10 min.
7. or until tender, turning occasionally; remove from grill.
8. Thread shrimp onto skewers; grill 4 min.
9. or until shrimp turn pink, brushing frequently with 1/4 cup dressing.
10. Meanwhile, blend remaining dressing and avocados in blender until smooth.
11. Peel, seed and devein chiles; cut into strips.
12. Remove corn from cobs.
13. Combine chiles, corn and shrimp.
14. Place tostada shells on grill; top with cheese.
15. Grill 2 min.
16. or until cheese is melted.
17. Remove from grill.
18. Top with shrimp mixture and avocado mixture.

chiles, corn, shrimp, italian dressing, avocado, tostada, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/grilled-shrimp-tostadas-118547.aspx (may not work)