Grilled Shrimp Tostadas

Ingredients

• 1  avocado cut into chunks
• 3  ears corn on the cob 
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 1 cup low-moisture part-skim mozzarella cheese shredded kraft
• 2  poblano chiles 
• 1.5 lb shrimp deveined uncooked peeled
• 8  tostada shells (6 inch)

Equipment

• bowl
• blender
• plastic wrap
• grill
• skewers

Directions

1. Heat grill to medium-high heat.
2. Place chiles and corn on grill. Grill chiles 10 min. or until blackened, turning occasionally; transfer to bowl. Cover with plastic wrap. Grill corn an additional 5 to 10 min. or until tender, turning occasionally; remove from grill.
3. Thread shrimp onto skewers; grill 4 min. or until shrimp turn pink, brushing frequently with 1/4 cup dressing. Meanwhile, blend remaining dressing and avocados in blender until smooth.
4. Peel, seed and devein chiles; cut into strips.
5. Remove corn from cobs.
6. Combine chiles, corn and shrimp.
7. Place tostada shells on grill; top with cheese. Grill 2 min. or until cheese is melted.
8. Remove from grill. Top with shrimp mixture and avocado mixture.