RASPBERRY WASABI SHRIMP TOSTADAS
These tostadas are full of exciting flavors and easily prepared.
Prep Time: 15 minutes
Total Time: 30 minutes
1 lb. large Shrimp, peeled and deveined
2 cups Panko crumbs (may substitute with gluten free)
1 jar Robert Rothschild Farm Raspberry Wasabi Dipping Mustard
1/4 cup Olive oil
8 Flour tortillas (may substitute with gluten free)
4 cups Greens, baby arugula and spinach mixture
1 pint Raspberries
2 Avocados, diced
Preheat oven to 400 degrees. Pour 1/2 jar Raspberry Wasabi Dipping Mustard and panko crumbs into separate shallow bowls. Dip each shrimp first into mustard and then into panko crumbs. Arrange coated shrimp on parchment lined baking sheet and bake for 10 - 12 minutes, or until shrimp is cooked through and coating is browned. Set aside. Brush both sides of tortillas with oil and place on baking sheet. Bake for five minutes or until lightly browned. To assemble tostadas, top each tortilla with 1/2 cup greens, 3 - 4 shrimp, raspberries and avocado. Drizzle with additional Raspberry Wasabi Dipping Mustard.
Created by Melanie Bauer at, melaniemakes.com.