Green Shrimp!

The shrimp aren't actually green mind you, but our next recipe includes plenty of Green Chile! Ingrid Hoffman with the Cooking Channel's Simply Delicioso stopped by Tonia's Kitchen to talk about her Salsa Verde Shrimp Tostadas.  She says it tastes like it shouldn't be healthy, but it is. Ingrid says you simply marinate the shrimp in Salsa Verde, the grill and serve on toast.  The accompanying cole slaw includes mango, which Ingrid says really compliments the taste of the shrimp! It's a special made for Cinco de Mayo, or after!

Salsa Verde Shrimp Tostadas                        
serves 4

4            (6-inch) corn tortillas
3            tablespoons reduced-fat mayonnaise
1            tablespoon grated lime zest
2            tablespoons lime juice
1            tablespoon Cholula Green Pepper sauce
1             teaspoon honey
1/2             teaspoon salt
1            (10-ounce) bag tri-color cole slaw mix with purple
1             ripe mango, peeled, halved, seeded, and cut into 1/2-inch chunks
1/2             cup loosely packed fresh cilantro leaves plus extra for garnish
20            medium shrimp, peeled and deveined
2           tablespoons Cholula Green Pepper sauce
1             teaspoon olive oil

Heat a small nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until lightly toasted and crisp, about 2 minutes on each side.

Whisk together the mayonnaise, lime zest, lime juice, Cholula Green Pepper sauce, honey, and 1/4 teaspoon salt in a large bowl. Add the cole slaw, mango, and cilantro; toss to coat well. .

Coat the shrimp with the Cholula Green Pepper sauce and the remaining 1/4 teaspoon salt. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, 2 – 3 minutes.

Place the tortillas on each of 4 plates. Top each with one-fourth of the cole slaw mixture and one-fourth of the shrimp, garnish with a cilantro leaf. Serve at once.