Lowcountry Shrimp Tostada with Mango Pistachio Salsa

Lowcountry Shrimp Tostada with Mango Pistachio Salsa



2 pounds Fresh Shrimp, remove shells and veins

2 tablespoons BBQ spice

½ stick Butter, melted


Mango Pistachio Salsa

1 cup Mango, peel, remove seed and small to medium dice

¼ cup Whole Roasted Pistachios, lightly crushed

1 each Serrano Chile, minced

3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced

2 tablespoons Basil Leaves, Chopped (I used purple basil)

1 tablespoon Olive Oil

1 each Baby Romaine, remove and discard outer leaves, chop hearts

½ each Lime, juice

Salt, to taste

2 tablespoons Cotija, grated


Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.

For the Mango Pistachio Salsa
Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.

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