Shrimp tostadas loaded with flavor and, of course, cheese!
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Marinating is easy with flexible 100% food grade stainless steel skewers that allow you to marinate ...See Accessory
In small bowl, combine cream cheese, mayonnaise and milk; whisk until smooth. Stir in cilantro and 1 tablespoon (15 ml) of lime juice. Cover and refrigerate until serving time.
When ready to serve, thread 5 shrimp onto flexible skewers. In small bowl, combine barbecue rub and salt. Brush shrimp with remaining 1 tablespoon (15 ml) lime juice and dredge in rub mixture. Place kabobs in shallow dish; cover and refrigerate for 15 minutes.
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Place kabobs on EGG grid coated with cooking spray and cook for 2-3 minutes on each side, or until done. Set aside.
Place tortillas directly on EGG and cook for 3-4 minutes. Top each tortilla with some of cheese and bake until cheese is melted, about 3 minutes longer.
Place 1 tortilla on each of 6 individual serving plates. Top each with 5 grilled shrimp and 2 tablespoons (30 ml) cilantro mayonnaise. Sprinkle with tomato and serve.
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