G rilled Shrimp Tostadas with Guacamole and Pi code Gal lo

Prep time :20 minutes Cook time :10 minutes Servings:4

Pico de Gallo:

3/4 cup Roma tomatoes, diced into 1/4-inch pieces

3 tablespoons white onion, diced into 1/4- inch pieces

1 table spoon fresh cilantro, chopped fine

1 teaspoon jalapeño, minced fine, with seeds

1 teaspoon fresh lime juice

1/2 teaspoon sea salt

Guacamole:

2 medium avocados, pee led, seeded and chopped into

1/2- inch pieces

1 table spoon fresh lime juice

1/4 cup pi code gal lo

1 table spoon fresh garlic, minced

1 tablespoon olive oil

1/2 teaspoon jalapeño, minced

1/2 teaspoon sea salt

Shrimp Tostadas:

12 ounces Omaha Steaks Wild Argentinian

Red Shrimp, thawed 2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cum in 1teaspoon salt 1 cup canned refried pinto beans or refried black beans

4 tostada flats

1 cup shredded romaine lettuce

1 cup guacamole

1 cup pico de gallo

2 tablespoons shredded Cotija chee se

4 cilantros prigs

4 lime wedges

To make pico de gallo: In bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice and salt. Cover and refrigerate until ready to use.

To make guacamole: In bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeño and salt. Cover and refrigerate until ready to use.

To make shrimp tostadas: In bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in refrigerator at least 15 minutes or up to 2 hours.

Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp 2-3 minutes per side until lightly charred and opaque.

Heat refried beans and spread 2 tablespoons beans on each tostada flat.

Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.

Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.