Shrimp & Cucumber Tostadas

Our air conditioning needs a part replaced and, since we've recently sold our house, we can't risk it breaking further so we can't run the a/c in the interim. And, since we're utilizing our home warranty to replace this part, it's taking for-ev-er. Which is awesome, you know, in June. In North Carolina. With a baby. 

But I digress. The point of that opening is that it's too darn hot to cook. And really, to do anything in the house. So when I got home at 5:00 with shrimp in the freezer and an overripe cucumber on the window sill, I found this recipe on Pinterest as the inspiration for a very successful meal:

http://www.cookincanuck.com/2013/04/10-minute-thai-shrimp-cucumber-avocado-salad-recipe/

Ingredients

1 lb thawed medium shrimp, shells & tails removed

1 seedless cucumber, sliced and quartered 

1/4 white onion, chopped

Six corn tostadas

1/8 tsp cilantro

Dressing

1.5 tbsp apple cider vinegar

1.5 tbsp chili sauce

2 tsp honey

1/8 tsp garlic powder

Directions

Whisk together vinegar, chili sauce, honey & garlic powder in a small bowl

Refrigerate for 30 minutes (if possible, but who has that kind of time?!)

Meanwhile, boil a medium sauce pan of water

Add shrimp, boiling for about 60 seconds or until pink

Immediately drain and cool in a bowl of ice water to prevent overcooking

Slice shrimp in half

Add to a medium mixing bowl with diced cucumbers & onions

Toss with dressing, top with cilantro 

Refrigerate for 30 minutes (this one is slightly more important, these are better served cold)

Top tostada with a heaping spoonful of mixture, using a slotted spoon to drain

Optional: serve with sour cream, salsa, cheese, lettuce, guacamole, etc.