Spicy Shrimp Tostadas with Jalapeno Avocado Sauce

By DIANETHORNTON

Ingredients

• 6 corn tortillas
• 18-20 large shrimp, peeled & deveined
• 3-4 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon hot chili powder
• juice of 1/2 a lime
• salt & pepper
• 1 scallion, chopped
• 1 tablespoon cilantro, chopped
• 1/2 cup red cabbage, shredded
• 1/2 cup baby arugula
• 1/2 avocado
• 1/4 cup plain greek yogurt
• 1 clove garlic
• 1 jalapeno, seeds removed
• juice of 1/2 a lime
• 1 tablespoon cilantro

Preparation

Step 1

In a small bowl combine shrimp, paprika, cumin, chili powder and a pinch of salt & pepper. Set aside.

In a medium skillet over medium-high heat add ½ a tablespoon of olive oil and pan fry each tortilla, adding another ½ tablespoon of oil with each tostada. You just want to crisp them up on each side.

Set tortillas aside and saute shrimp in the same skillet with the lime juice until they just turn pink on each side, about 3 minutes total.

To assemble tostadas start with arugula on bottom, cabbage next, then shrimp and top with scallion, cilantro and avocado sauce (recipe below).

Jalapeno Avocado Sauce

Combine all ingredients in a food processor and process until smooth.