Shrimp Tostadas with Herbed Mojo de Ajo Slaw (Mexican)

The shrimp is even better when it’s grilled. And if you go to the trouble of firing up the grill, throw the tortillas on and turn these into summertime tacos.

Shrimp:
2 guajillo or New Mexico chiles, cut into thin strips
1 clove garlic, grated
1 Tbsp. lime juice, freshly squeezed
1 Tbsp. orange juice, freshly squeezed
1 Tbsp. extra-virgin olive oil
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
1 lb large shrimp, peeled, deveined

Mojo de Ajo and Assembly:
6 corn tortillas
½ cup extra-virgin olive oil, divided
6 cloves garlic
1 habanero chile, stemmed, seeded, quartered
¼ cup + 2 Tbsp. lime juice, freshly squeezed
¼ cup + 2 Tbsp. orange juice, freshly squeezed
1 tsp. sugar
¼ tsp. ground coriander
¼ tsp. ground cumin
sea salt
black pepper, freshly ground
¼ small head cabbage, thinly sliced
½ cup fresh mint leaves
½ cup fresh parsley leaves, with tender stems
2 Tbsp. fresh oregano leaves, chopped
¼ cup fresh chives, finely chopped

For the Shrimp:
Whisk chiles, garlic, lime juice, orange juice, oil, salt and pepper in a medium bowl. Add shrimp, toss to coat and chill, uncovered, at least 30 minutes and up to 1 hour.

Mojo de Ajo and Assembly:
While shrimp is marinating, preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Brush tortillas with 1 Tbsp. oil on both sides and arrange on a rimmed baking sheet. Bake until golden brown in spots and crisp, about 10 minutes. Let cool.

Meanwhile, heat remaining 7 Tbsp. oil in a small saucepan over low and cook garlic, stirring occasionally, until soft and golden in spots, 10-15 minutes. Let cool slightly. Transfer garlic and oil to a blender and add chile, lime juice, orange juice, sugar, coriander and cumin. Blend until smooth. Season liberally with salt and pepper.

Heat a large skillet over high and cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl.

Toss cabbage and ⅓ cup mojo in a medium bowl; season with salt and pepper. Toss in mint, parsley, oregano and ¼ cup chives just before assembling.

Place a small mound of slaw on tortilla and top with shrimp. Drizzle more mojo over shrimp, then top with chives.

Makes 6 servings.