My H-E-B Texas Life Magazine, September 2011
1lb.Wild Gulf Brown Shrimp, thawed, peeled and deveined,
1/2c.H-E-B Texas Style Barbecue Sauce,
1/2tsp.Central Market Organics Ground Cayenne Pepper,
8H-E-B Baked Corn Tostadas, broken into 4 wedges or your favorite H-E-B Tortilla Chips,
1bag (8 oz.)H-E-B Shredded Reduced Fat Mexican Blend Cheese,
1can (6 oz.)H-E-B Sabor Tradicional Jalapeño Slices,
1Combine shrimp, barbecue sauce and cayenne pepper in large zipper bag. Marinate in refrigerator 1 hour or until ready to grill.
2Heat charcoal or gas grill to 400°F. Line baking sheet with foil. Place grilling mesh on top, spray with non-stick spray. Arrange marinated shrimp on mesh, grill with lid down 4 minutes. Do not overcook.
3Arrange tostada pieces on another foil lined baking sheet. Place a shrimp on each. Top with 1 Tablespoon cheese and sliced jalapeño peppers. Place baking sheet on grill with lid down 3 minutes or until cheese melts. Serve hot.
Serving size: 1, Calories: 45, Cholesterol: 25mg, Sodium: 140mg, Carbohydrates: 3g, Dietary Fiber: 0g, Sugar: 0g, Protein: 4g