Coconut-Chile Shrimp Tostadas

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 black peppercorns, coarsely crushed

1 recipe Traditional Guacamole

1 tsp. unseeded, minced serrano chiles; more to taste

1 medium clove garlic, cut in half

3 cups corn oil

One-half medium stalk celery, roughly chopped

48 shrimp (41-50 or 51-60 per lb.), peeled and deveined

14-oz. can unsweetened coconut milk

3 ancho chiles

1/2 cup small-diced fresh ripe pineapple

2 Tbs. thinly sliced fresh cilantro

1/2 cup peeled, seeded, and small-diced cucumber (about half a medium cucumber)

1 tsp. finely grated lemon zest (from one-half lemon)

1 bay leaf

Twelve 5-to 6-inch corn tortillas

2 Tbs. sunflower or vegetable oil

3 Tbs. fresh lime juice

Kosher salt

1/4 cup granulated sugar

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