Ingredients

Marinade

• 3 clove, grated

• 1 Tablespoon fresh lime juice

• 1 Tablespoon extra-virgin olive oil

• 1 Tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon Kosher salt

• 1/2 teaspoon dried Mexican oregano

• 1/4 teaspoon ground black pepper

• 1 teaspoon cornstarch

Shrimp

• 1/2 pound shrimp (16–20 size), peeled, deveined, tails removed

Avocado Purée

• 2 ripe avocados

• 1/2 jalapeño pepper, seeded and finely diced

• 2 Tablespoons chopped cilantro

• fresh lime juice, to taste

• 2 Tablespoons sour cream

Other Ingredients

• grated cotija cheese

• tostada shells

• sour cream

Instructions

Marinate the Shrimp

Combine all of the marinade ingredients in a small bowl and whisk until well combined. Add the shrimp and toss to coat evenly. Cover and marinate for 30 minutes at room temperature.

Prepare the Avocado Purée

In a bowl, combine the diced avocados, jalapeño, and cilantro. Add lime juice to taste and a couple of Tablespoons of sour cream, then mash until smooth. Season with salt and pepper to taste. Set aside.

Cook the Shrimp

Preheat the Wolf Infrared Griddle to 400°F. Once hot, add 1 Tablespoon cooking oil. After about 20 seconds, place the shrimp on the griddle and sear for 2–3 minutes. Turn carefully and cook on the second side for another 1–2 minutes. Remove from the griddle and chop into ½-inch pieces.

Assemble the Tostadas

Spread each tostada shell with some of the avocado purée. Top with the shrimp, sour cream, and grated cheese. Serve with a lime wedge.