Best Shrimp Salpicón Recipes

GRILLED SHRIMP SALPICON WITH HONEY-LIME DRESSING

Steps:

• Heat grill to medium-high heat.
• Mix mayo and hot sauce; refrigerate until ready to use. Mix dressing, honey and lime juice. Pour 1/4 cup over shrimp in large bowl; toss to coat. Let stand 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally. Remove corn from grill; set aside.
• Drain shrimp; discard marinade. Thread shrimp onto skewers. Grill 5 min. or until shrimp turn pink, turning after 2 min. and brushing with 2 Tbsp. of the remaining dressing mixture for the last 1 min.
• Grill tortillas 3 min. or until lightly toasted on both sides, turning frequently. Brush with 2 Tbsp. of the remaining dressing mixture; grill 1 min. or until brushed side becomes glossy.
• Cut kernels from corn; place in large bowl. Remove shrimp from skewers; add to corn. Add jicama, lettuce, tomatoes, radishes and remaining dressing mixture; mix lightly.
• Place tostadas, glazed-sides up, on platter; spread with mayo mixture. Top with shrimp mixture.

SHRIMP SALPICóN

Steps:

• 1. Cook the shrimp in boiling water to cover until pink and curled, about 3 to 4 minutes. Drain and cool under running water. Chop the shrimp into 1/4-inch pieces. Put them in a medium glass or stainless steel bowl. 2. Dice the roasted poblano chiles into 1/4-inch pieces and put them in the bowl with the shrimp. Add the remaining ingredients and toss well to mix. Cover and refrigerate until cold, about 1 hour. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.