When I lived in Arizona, one of my favorite restaurants was Z'Tejas. Whenever I visit there, I have to eat there. My friend Kelly and I always get the same thing for an appetizer. Grilled shrimp tostados with guacamole. So amazing. This is my attempt to recreate them.
12 shrimp, raw, deveined, tails removed
12 whole grain crackers (I used Back to Nature stoneground wheat crackers)
1/4 cup vegetable oil
1/4 cup pumpkin seeds, shells removed (unsalted)
3 tablespoons sesame seeds
2 cloves garlic, peeled
1/2 bunch cilantro
1 teaspoon white pepper
In a food processor, blend the pumpkin seeds, sesame seeds, and garlic. Add the cilantro and pepper. Blend well. Add the shrimp and pesto to a ziplock bag. Seal well and allow to marinate for about 30 minutes.
1 avocado, peeled, and de-pitted
1/2 tomato, seeded
1/2 small onion
5 sprigs cilantro leaves, only
Salt to taste
In a food processor, mince the tomato, cilantro, and onion. Place in a small bowl. Then add the avocado in the food processor until smooth and add to the small bowl. Combine well and add salt to taste (not too much).
1 small can chipotle peppers in adobe sauce (found mine in Whole Foods)
Easiest part! Simply puree the chipotle peppers (with the sauce). You only need a couple of tablespoons, so the reserve may be frozen.
Heat a grill pan over medium to high heat. Add the shrimp to the grill and cook for about 1-2 minutes on each side.
Top the crackers with a small amount of guacamole. Add a small amount of chipotle puree (more for more spice). Then top with the hot shrimp. Enjoy while warm!