This is also delicious made with chicken instead of shrimp. (As pictured)

Ingredients:

• 2 Tablespoons olive oil
• 1 lb. raw shrimp (peeled, deveined, tail off)
• 12 corn tortillas, or ready to eat tostadas
• 3 avocados
• 1 lime, juiced
• 1 Tablespoon garlic powder
• 5 garlic cloves, minced
• 1/2 cup Mayonaise
• 1/4 cup melted butter
• 1/4 cup Red Hot
• 2 Tablespoons fresh chives
• 1 cup cherry or grape tomatoes, quartered
• Salt and pepper

Directions:

Make the aioli sauce. in a mixing bowl, combine Mayonaise, melted butter, minced garlic, Red Hot, and chives. Mix with a wisk, and set aside.

Make the guacamole. In another mixing bowl, add avocado,, lime juice, and garlic powder. Smash avocado with a fork, and mix.

Pat shrimp dry. In a large skillet, medium heat, add olive oil and bring to temperature. Add shrimp to skillet, and season with salt and pepper. Stir frequently. Cook 4-6 minutes or until pink.

If using soft corn tortillas, heat a large skillet over medium to medium high heat. Add tortillas to heated skillet, 1 layer at a time, and flip when they start to bubble. Slightly brown and remove from skillet.

To serve:

Spread guacamole mixture over tostada. Add shrimp, tomatoes, and aioli sauce. Garnish with cilantro.