Chipotle Shrimp Tostadas

Ingredients:

1+1 teaspoon Vines & Branches Persian Lime Olive Oil

4 corn tortillas

Vines & Branches Sea Salt

24 large shelled and deveined shrimp (about 1 pound)

1 teaspoon chipotle chile powder

4 cups shredded cabbage or coleslaw mix

1 medium tomato, seeded and cut into 1/4-inch dice

2 scallions, thinly sliced

1/4 cup sour cream

1 1/2 teaspoons fresh lime juice

1 Hass avocado, thinly sliced

2 medium radishes, thinly sliced

1/4 cup cilantro leaves

Lime wedges, for serving

Directions:

In a medium, deep skillet, heat 1/4 inch of persian lime olive oil oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.

Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon olive oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.

In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.