You may serve it as a meal or serve it as an appetizer.
It is crunchy and loaded with flavor.
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| Inspirations by D |
To start this off, you will need this:
- Mission Estilo Casero Tostadas
- 2lbs. large shrimp raw, peeled, tail off and deveined
- 1/4 cup olive oil
- 4 tsp chopped garlic
- 2 tsp ground cumin (optional)
- 2 tbsp red wine vinegar or vinegar of your choice
- 1 1/2 tsp salt, kosher
- 1 tsp black pepper
- 2 avocados for each tostada, ripe, small, diced
- 1/3 cup diced red onion
- 3/4 cup diced tomato, seeded (fresh)
- 2 cups of spring mix, fresh
Recipe Instructions:
Combine shrimp, 3 tablespoons olive oil, garlic and cumin in a bowl or plastic gallon-size zip top bag
, toss to coat evenly, and marinade shrimp in fridge for an hour. Combine vinegar, 3/4 teaspoon salt, 1/2 teaspoon pepper and whisk
to combine until salt is dissolved. Add remaining 1 tablespoon olive oil and whisk to combine. Add avocado, red onion, and tomato; toss to coat.
, toss to coat evenly, and marinade shrimp in fridge for an hour. Combine vinegar, 3/4 teaspoon salt, 1/2 teaspoon pepper and whisk to combine until salt is dissolved. Add remaining 1 tablespoon olive oil and whisk to combine. Add avocado, red onion, and tomato; toss to coat.
Remove shrimp from marinade and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (or to taste).
Heat non-stick saute pan
over medium-high heat, saute shrimp in batches, 2 minutes per side. Top each Mission Estilo Casero Tostada
with 1/4 cup spring mix and divide shrimp and avocado salsa evenly among tostadas.
over medium-high heat, saute shrimp in batches, 2 minutes per side. Top each Mission Estilo Casero Tostada with 1/4 cup spring mix and divide shrimp and avocado salsa evenly among tostadas. |
| Inspirations by D |
You may change your ingredients a bit for your own variation.
We had this for dinner and it was so delicious, what made it even better was eating it outdoors together, having good conversation and laughing under the setting sun, yum!
I hope that you enjoy!