Shrimp Tostadas with Citrus & Avocado

by David Blonsky
INGREDIENTS
  • 1 pound cooked shrimp, peeled & de-veined
  • 1 pint grape tomatoes, sliced in half
  • 1 each limes, juiced
  • 2 each radish, shaved thin
  • 2 each avocados, diced
  • ¼ bunch cilantro
  • ½ jar  Saucy Habanero Salsa
  • 8 each tostada shells
  • Kosher salt to taste
  • Black pepper to taste

DIRECTIONS
  1. Combine shrimp, tomatoes, lime juice, salsa and season with salt and pepper. Mix well and taste, adjust seasoning if needed.
  2. Add diced avocado and fold in gently, then top each tostada with shrimp salad and garnish with shaved radish and cilantro sprigs.

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