Shrimp Tostadas

Ingredients

• 1 pound medium raw shrimp, (peeled, deveined, and tail-off)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 ½ cups diced mango ((about 2 med-large mangoes))
• 1 Roma tomato, (diced)
• 1 jalapeño pepper, (stemmed, seeded, and diced)
• ½ medium white onion, (diced)
• ¼ cup cilantro, (chopped)
• 2 tablespoons lime juice ((about 1 lime))
• 1 teaspoon agave or honey
• ½ teaspoon kosher salt
• 8 tostada shells
• 3 small avocados, (smashed)
• Kosher salt, (to taste)
• Lime wedges, (for garnish)

Steps

1. 1

   Make the shrimp. Pat the shrimp dry with a paper towel to remove any excess moisture. Add to a medium bowl and toss with salt, garlic powder, onion powder, paprika, chili powder, and black pepper until evenly coated.

2. 2

   Melt the butter in a large skillet over medium heat. Add the seasoned shrimp and cook for 3-4 minutes, until plump and pink. Transfer to a bowl and set aside.

3. 3

   Make the mango pico de gallo. Add all the ingredients to a medium bowl and toss to combine. Taste and season with more salt as needed.

4. 4

   Assemble the tostadas. Spread about 2 tablespoons of smashed avocado on each tostada shell. Add the shrimp and top with some mango pico de gallo serve with lime wedges.