Spicy Shrimp Tostadas

with mango pico de gallo and lime crema

for the shrimp:
1 lb fresh shrimp, deveined and tails removed
1 tbsp avocado oil
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp ground cumin
1/2 tbsp paprika
1 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp sea salt
zest from 1/2 lime

other ingredients needed:
1/2 tbsp avocado oil. 
6 street size tortilla shells 
1 cup guacamole of choice
1/4 cup crumbled queso fresco 
1/4 cup roughly chopped cilantro

1. Place shrimp in a large bowl. Coat with avocado oil. In a small bow, combine remaining ingredients. Pour seasoning over shrimp. Using hands, toss to ensure the shrimp are evenly coated. Refridgerate for 15-30 minutes. 

2. Heat avocado oil in a medium skillet over medium-high heat. Add tortillas and fry, flipping once, until golden brown and crisp, about 1-2 minutes per side. Set aside on paper towel lined plate to drain excess oil. Reserve pan for next step. 

3. Add shrimp to skillet and cook, stirring occasionally, until seasonings beginning to brown, about 5 minutes. Remove from heat. 

4. Spread an even layer of guacamole on to each tortilla shell. Top with shrimp, mango pico de gallo, and a drizzle of lime crema. Sprinkle crumbled queso and fresh cilantro to top. 

Pairing suggestions: White Rioja, Sauvignon Blanc, Albariño

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for the mango pic de gallo:
1 cup diced mango
1 cup diced tomato
1/4 red onion, diced
1 garlic clove, minced
1/2 cup cilantro, washed and roughly chopped
1/2 jalapeno pepper, seeded and diced
zest and juice from 1 lime

1. Combine all ingredients in a medium bowl. Refrigerate until needed.

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for the lime crema:
1/4 cup sour cream
zest and juice from 1 lime
1 tbsp water

1. Combine all ingredients in a small bowl. Refrigerate until needed.