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Grilled Shrimp Tostones with Guacamole

Grilled Shrimp Tostones with Guacamole | Try something new for grilling season and add this recipe to your family’s grilling favorites or Taco Tuesday menu! Homemade tostones make an easy appetizer or delicious snack topped with juicy marinated shrimp and homemade guacamole made from scratch. The shrimp get the royal flavor treatment with a quick marinade. Serve on crisp-fried plantain tostones for a special treat or enjoy multiple tostones per person to make this a weeknight family dinner.

Ingredients

Yield: Yields 12
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes

For Grilled Shrimp
12 large raw shrimp, peeled, deveined, and tails removed
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
Pinch of cayenne pepper

For Tostones
2 tablespoons olive oil
2 peeled green plantains, sliced into 1-inch pieces
Salt to taste

For Guacamole
2 ripe avocados
2 tablespoons finely chopped red onion
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
½ teaspoon salt

Instructions

  1. Combine ingredients for shrimp in a bowl and stir to coat. Refrigerate and marinate for 30 minutes.
  2. While shrimp marinates, heat olive oil in a medium skillet over medium heat for 2 minutes. Add plantains to hot oil and cook for 2 minutes on each side. Transfer plantains to a plate to cool slightly. Leave oil in pan.
  3. Place 2 pieces of plantain between a sheet of parchment paper and press to flatten with the bottom of a mug.
  4. Return pan to stove and heat over medium heat. Add plantain slices to pan and cook for 3 minutes on each side, until lightly browned and crisp. Transfer to a large plate and sprinkle with salt.
  5. Mash avocado in a bowl until just slightly chunky. Stir in remaining ingredients for guacamole. Set aside.
  6. Preheat grill to 400°F. Drain marinade and place shrimp in a grilling basket or tray. Place directly on grill and cook 10-12 minutes until shrimp is cooked through, stirring halfway through cooking. Cool shrimp for 5 minutes.
  7. Spread a spoonful of guacamole on each plantain toston and top with a piece of shrimp. Serve right away.

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