Baja Shrimp Tostadas
12 tostada shells
2 tablespoons snipped fresh cilantro
1 medium avocado diced
1/2 cup salsa verde
1 clove garlic pressed
1 pound medium uncooked shrimp (30-35 per pound) peeled and deveined, tails removed
1/2 teaspoon chili powder
2 plum tomatoes
1 cup (4 ounces) queso fresco or Colby and Monterey Jack cheese blend grated
3 cups angel hair cole slaw mix
1/3 cup sliced ripe olives
Additional salsa verde (optional)
1. Preheat oven to 375 degrees F. Arrange six of the tostada shells, overlapping, over Pampered Chef Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven to Pampered Chef Stackable Cooling Rack; repeat with remaining shells and set aside.
2. Snip cilantro using Pampered Chef Professional Shears. Combine cilantro, avocado, salsa verde and garlic pressed with Pampered Chef Garlic Press in Pampered Chef Classic Batter Bowl; mash until smooth with Pampered Chef Nylon Masher and set aside.
3. Spray Pampered Chef (8-inch) Saute Pan with vegetable oil; heat over medium heat until hot. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through; remove from heat.
4. Seed tomatoes using Pampered Chef Core & More; dice using Pampered Chef Color Coated Tomato Knife. Grate queso fresco using Pampered Chef Ultimate Mandoline fitted with grating blade. On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives, queso fresco and additional salsa verde, if desired.