10-12 small corn tortillas brushed with olive oil on both sides.

Bake at 350 degrees for 20 minutes to make the tostadas

SALAD

1 head of Romaine lettuce finely chopped

1 1/2 cups of roasted corn (best when fresh from the ear)

1 can of black beans, rinsed and mixed w/ 1/4 tsp cumin, 1/4 tsp chili powder

5 plum tomatoes, chopped

1/2 bunch of cilantro

1/2 head of cabbage, finely chopped (next time I will use red cabbage for color)

1/4 cup feta cheese

2 avocados, diced

SHRIMP

Mix 1lb of cooked shrimp with

1 TBS of olive oil

1/4 tsp salt

1/4 tsp chili powder

1 small jalapeno pepper, seeded and diced

1 tsp of adobo sauce*

zest from 1 lime

Lay the shrimp out onto a cookie sheet and cook at 450 degrees for 8-10 min

then put directly on salad

DRESSING

I put all of the following ingredients into my food processor

3 TBS of fresh lime juice

3 TBS brown rice vinegar (or just regular rice vinegar)

3 green onions

1 clove of garlic

1 tsp salt

1 tsp sugar

1/2 bunch cilantro

1 tsp cumin

While the processor is running, slowly add 1/4 cup of olive oil and

1/4 cup of canola oil

Pour the dressing over the salad and shrimp, mix, and then spoon over each tostado.

* Many of my recipes call for Chipotle chilis in Adobo Sauce.  These are very spicy and I

never use the whole can in one recipe.  I always freeze the remainder in a small container.

For this recipe I just cut about 1 tsp of the frozen sauce and added it to the shrimp. A little

bit goes a long way with this flavor.

 Here is a version of the salad without the shrimp and with tortilla strips on top.  So easy & so yummy!