Shrimp & Cabot Cheddar Tostadas with Cilantro Mayonnaise

(as found on

Recipe adapted from Cabot Cheese. For more information, visit

¼ cup fat free cream cheese, softened
¼ cup reduced-fat mayonnaise
2 T skim milk
¼ cup finely chopped fresh cilantro
2 T fresh lime juice, divided
30 medium-size shrimp, peeled and deveined (about 1 pound)
2 T barbeque rub or seasoning
½ tsp salt
Cooking spray
6 (6-inch) corn tortillas
4 ounces Cabot Jalapeno Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)
6 T finely chopped fresh tomato

In a 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 a 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 the EGG for indirect cooking at 350°F/177°C.

Place kabobs on grid coated with cooking spray and cook for 3 minutes on each side, or until done. Set aside.

Place tortillas directly on EGG and cook for 3 minutes. Top each tortilla with some of the 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.