I’ve got vacation fever. St. Thomas is all Big Guy and I talk about lately. “What will I wear?” “I bet the mojitos will be incredible.” “I hope time goes by soooooooooo slowwwwwwww while we’re there.” All this talk had me craving a “fun” drink. Wine wouldn’t cut it. And believe me, I needed a drink with all the “tornado talk” (actually. make that sightings on Saturday).
So while Big Guy ran in and out of the house seeing what the clouds were doing, I sipped a Tiki-Tini and dreamed of being on a beach. Big Guy was actually nice enough to act as mixologist while he wasn’t playing meteorologist. But he did leave out the mango. It scared him. Or took too much time to cut.
“If it gets bad you can get in the tub.” – Big Guy
Thankfully we survived the storms. And in all seriousness, they were bad. Too many deaths, way too much damage.
With my tropical drink in hand, I whipped up a few Shrimp and Guac Tostadas for dinner. The weatherman took a few minutes to peel the shrimpies.
This recipe is super simple. I marinated the shrimp in a little EVOO and cumin for about an hour before cooking them.
I love shrimp.
For the guac: a simple mash up of avocado (p.s. I didn’t like avocado until this year), a little tomato, onion, lime juice, salt and gaaaahlice.
For the salsa: tomato, onion, lime juice, salt, cilantro and pickled jalapeno.
That’s it, folks.
I had never had a tostada before. And yes, I realize it’s basically a huge nacho. And I love nachos. These were delicious. You could totally make this vegetarian with black beans or if you’re not into shrimp (what a shame!) use chicken or fish.
Mmmmmmm…….I kind of want another Tiki-tini…