Shrimp Tostadas

Shrimp Toastadas

Five in 25

Serves 4

Five Ingredients

1 lb small peeled and deveined shrimp

8 corn tortillas

1-2 ripe avocados

2-3 limes

1 bag of coleslaw mix/shredded cabbage

From the Pantry

Olive oil

3 cloves garlic

Preheat the broiler on your oven.

Add the shredded cabbage to a bowl and season with salt and pepper. Squeeze in the juice of half a lime and drizzle in a couple tablespoons of olive oil. Toss to coat cabbage, taste and adjust seasoning as needed. Set aside.

Dry shrimp thoroughly and place on a baking sheet. Drizzle with olive oil and spread into a single layer. Broil for 4-6 minutes or until just cooked through.

While the shrimp cook, add the juice of half a lime to a bowl, followed by salt, pepper, a T of olive oil and 3 crushed cloves of garlic. Whisk to combine. When the shrimp are cooked, toss them in this dressing immediately and set aside covered to keep warm.

Peel and pit the avocado and scoop out the flesh. Add the zest and juice of half a lime and mash into a chunky condiment.

Finally, in a small to medium skillet add enough olive oil to coat the bottom. Add a tortilla and fry for 1-2 minutes a side or until golden brown and crisp. Drain on a wire rack over paper towels to catch oil drips. Repeat until all tortillas are fried or simply buy pre-cooked tostadas.

To serve, lay down two tortillas and spread on some guacamole. Add a few shrimp and top with the slaw. Optionally garnish with fresh cilantro and hot sauce.