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Southwestern Shrimp-Slaw Tostada

Southwestern Shrimp-Slaw Tostada

The crunch and sublte sweetness of Ready-Set-Serve (RSS) Southwestern Salad is the perfect base for these spicy shrimp and creamy guacamole.


  • 4 tostada rounds
  • 24 Hidden Bay Shrimp, White Raw Peeled and Deveined/16-20 Tail On/IQF
  • 1 tsp. cumin, ground
  • 1 tsp. cayenne
  • 1 tsp. salt
  • 1/2 C RSS Washed & Trimmed Cilantro, split in two portions
  • 1/4 C Canola oil
  • 1 RSS Southwest Salad (fresh ingredients combined)
  • 4 Tbsp. RSS Pico de Gallo Guacamole


  1. Arrange tostada rounds on serving plates.
  2. Hand mix RSS Southwest Salad with house-made lime vinaigrette; set aside.
  3. Toss shrimp with cumin, cayenne, salt, and 1/4 cup of cilantro. Heat oil in large skillet then add shrimp. Cook until just done (make sure not to overcook).
  4. Top tostada rounds with heaping portion of RSS Southwest Salad, then six shrimp, and finally one tablespoon of guacamole.
  5. Serve immediately.

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