Shrimp is a shellfish. But you can never call the tostada a shell.
½ cup Clamato® Original or Picante
1 chipotle in adobo sauce, chopped plus 1 tablespoon adobo sauce
1 pound medium-large shrimp (about 30 per pound), peeled and deveined
½ cup mayonnaise
½ cup minced cilantro
¼ cup minced scallions (about 4 medium to large scallions)
2 teaspoons lime juice
1 cup diced cucumber
¼ cup shredded radishes
Zest of 1 lime
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
2 tablespoons vegetable oil or canola oil
8 Guerrero® tostadas
Stir the Clamato, chipotle, and adobo sauce in a large bowl. Add the shrimp, making sure they are submerged in the marinade. Marinate for 15 minutes. While the shrimp marinates, stir the mayonnaise, cilantro, scallions, and lime juice in a bowl. Set aside. Stir the cucumber, radishes, lime zest, olive oil, and salt in a separate large bowl. Set aside. Drain the shrimp in a colander or mesh strainer and discard the marinade. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, or brush a grill pan with 1-2 teaspoons oil. Add as many shrimp as will fit comfortably in the pan without crowding and cook, flipping once, until the shrimp are opaque white the whole way through. Transfer to a plate and repeat with the remaining shrimp, adding the remaining oil to the pan as needed. Add the cooked shrimp to the cucumber and radish, and stir to combine. Assemble the tostadas: Spread about 1 tablespoon mayonnaise on each tostada. Divide the shrimp topping evenly between the tostadas. Serve immediately. They’re so good that you can be selfish and not share them at all.