Gulf of Mexico Shrimp Tostadas with Ponchatoula Strawberry Salsa

Ingredients

8 12-inch wooden skewers
2 pounds medium shrimp, peeled and deveined
1/4 cup tequila
1/4 cup fresh lime juice
2 tablespoons orange liqueur
1 teaspoon honey
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon chipotle chili powder
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
Kosher salt
16 tostada shells
4 ripe Hass avocados, halved, pitted, peeled and mashed
Ponchatoula Strawberry Salsa (see recipe) and Queso Fresco, for garnish

Instructions

Soak skewers in water for 30 minutes. Preheat grill for direct cooking over medium heat. In a large resealable plastic bag, combine shrimp and next 9 ingredients (through cayenne pepper). Let stand at room temperature for 15 minutes. Remove shrimp from marinade and thread evenly on skewers; discard marinade. Brush both sides of shrimp with canola oil and season to taste with salt. Grill, turning once, until cooked through, about 3 minutes per side. To serve, spread equal amounts of the mashed avocado on each tostada shell, top with shrimp and garnish with Ponchatoula Strawberry Salsa and crumbed Queso Fresco. Makes 8 servings.