If you’ve ever had really fresh shrimp, you know how different it is. Sweeter, firmer, more flavorful. It completely changes how you approach something like aguachile. But most of us don’t have access to shrimp that came out of the ocean a few hours ago, and that’s why I created this recipe.

It’s a chipotle aguachile, but grilled. I leaned into the smokiness, added a short marinade, and grilled the shrimp to bring out more flavor. It’s still bright and limey, but with a deeper, more savory edge. A great way to coax more flavor out of grocery store shrimp.

I piled it on a tostada with avocado and a little mayo, plus cucumber and red onion. It’s simple, but fresh, smoky, and creamy in a way that makes you want to keep eating, or, at least me, anyway.

If you’re craving something that tastes like you’re at the beach, this is a good place to start.