Main dishes

Grilled Shrimp Salpicon with Honey-Lime Dressing

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Grilled Shrimp Salpicon with Honey-Lime Dressing recipe

photo by:kraft

time

prep:

25 min

total:

49 min

servings

total:

6 servings

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What You Need

1/4

cup KRAFT Real Mayo Mayonnaise

Tbsp. hot pepper sauce

1/2

cup KRAFT Zesty Italian Dressing

Tbsp. honey

Juice from 1 large lime

lb. uncooked medium shrimp, peeled, deveined

ears corn on the cob, husked

cup matchlike jicama sticks

cup finely shredded romaine lettuce

plum tomato, seeded, chopped

radishes, cut in half, then sliced

corn tortillas (6 inch)

Make It

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.

Kraft Kitchens Tips

How to Double-Skewer the Shrimp for Easy Grilling

Soak 6 wooden skewers in water for at least 15 min. Line up shrimp in 3 rows. Thread 1 skewer through the tail ends of shrimp in 1 row and another skewer through the opposite ends. Repeat with remaining rows of shrimp. Grill as directed. For successful grilling, shrimp should be close to, but not touching, each other. Additional skewers might be needed to secure shrimp if the shrimp are large.

Make Ahead

Salad can be prepared ahead of time. Prepare as directed except do not toss salad with remaining dressing mixture. Refrigerate up to 4 hours. Toss with dressing mixture just before serving.