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Main dishes

Grilled Shrimp Salpicon with Honey-Lime Dressing

Grilled Shrimp Salpicon with Honey-Lime Dressing recipe
photo by:kraft
Grilled shrimp salpicon tops a honey lime glazed tostada for a spicy sweet flavor.
50 min
50 min
6 servings
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What You Need

cup  KRAFT Real Mayo Mayonnaise
Tbsp.  hot pepper sauce
cup  KRAFT Zesty Italian Dressing
Tbsp.  honey
 Juice from 1 large lime
lb.   uncooked medium shrimp, peeled, deveined
 ears corn on the cob, husked
 corn tortillas (6 inch)
cup   matchlike jicama sticks
cup   finely shredded romaine lettuce
 plum tomato, seeded, chopped
 radishes, cut in half, then sliced

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.
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