Gluten free Mexican style shrimp tostados with beans and guacamole.
Corn tortillas (4-6)
1 lb frozen peeled, deviened cooked shrimp
1 clove of garlic (minced)
1/2 tsp ground cumin
2 tbsp butter
1/4 tsp sea salt
shredded white cheddar cheese
Chopped fresh tomatoes
fresh cilantro as desired
Preheat two skillets on medium heat.
One skillet will be a dry skillet for tortillas and another skillet is to cook the shrimp side by side.
Rinse frozen cooked shrimp in cool water.
Drain and pat dry.
Season with salt, cumin and garlic.
Once one of the skillets is preheated add butter and seasoned shrimp. Cook for about 3 minutes until no longer cool and the shrimp is tender.
In the other preheated skillet toast one tortilla at a time with nothing else added.
Toasting the tortillas should take about 2 minutes per side until you get it to the right texture and color. (I like mine really toasty).
Spread no cook bean spread, guacamole, salsa, cheese, shrimp and the rest of the toppings.
Top with cilantro.