Say cheese! These shrimp tostadas are packed with lots of cheese, and even more flavor.
Recipe adapted from Cabot Cheese. For more information, visit cabotcheese.coop.
In small bowl, combine cream cheese, mayonnaise and milk; whisk until smooth. Stir in cilantro and 1 tablespoon 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 lime juice and dredge in rub mixture. Place kabobs in shallow dish; cover and refrigerate for 15 minutes.
Set EGG for indirect cooking at 350°F/177°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 4 3 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 cilantro mayonnaise. Sprinkle with tomato and serve.
Makes 6 servings