12 ounces medium cooked shrimp, peeled and deveined1 medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained1/4 cup finely chopped recipe ready sun-dried tomatoes, plus extra for garnish1/4 to 1/3 cup fresh lime juiceHot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped1 medium, ripe avocado, pitted, flesh scooped from the skin1/3 cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus extra for garnishSalt
Mini baked tostadas or corn chips
In a medium bowl, combine the shrimp, onion, and 1/4 cup sun-dried tomato.
Measure the lime juice into a food processor or blender. Cover and turn on. Drop the chiles and when chopped, turn off and scoop in the avocado and cilantro. Process until smooth. Thin to a “creamy dressing” consistency with water, usually 2 to 3 tablespoons. Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups.)
Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp and refrigerate. When you’re ready to serve, scoop onto the mini tostadas or corn chips and decorate with cilantro and diced sun-dried tomatoes.
Rick Bayless, Chef of Frontera Grill in Chicago