¼ cup fat free cream cheese, softened
¼ cup reduced-fat mayonnaise
2 tablespoons skim milk
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lime juice, divided
30 medium-size shrimp, peeled and deveined (about 1 pound)
2 tablespoons barbecue rub or seasoning
½ teaspoon salt
6 (6-inch) corn tortillas
4 ounces Cabot Lite50 Jalapeño Cheddar or Cabot Lite50 Sharp Cheddar, grated (about 1 cup)
6 tablespoons finely chopped fresh tomato
COMBINE cream cheese, mayonnaise and milk in a small bowl; whisk until smooth. Stir in cilantro and 1 tablespoon of lime juice. Cover and refrigerate until serving time.
THREAD 5 shrimp onto each of 6 (12-inch) skewers when ready to serve. In 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.
PREHEAT grill or broiler. Place kabobs on grill rack or broiler pan coated with cooking spray; grill or broil for 2 minutes on each side, or until done. Set aside.
PREHEAT oven to 350°F. Place tortillas directly on middle rack and bake for 4 minutes. Top each tortilla with some of 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.
I made this twice, once as appetizer– delicious and once as hors d'oeuvre. You take scissors and cut the tostadas in quarters, put one shrimp on and cilantro mayo . Let crema/mayo mixture sit overnight and add fresh chives to develop flavors. Everyone enjoyed it.