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Directions

PREPARE the shrimp in a medium skillet according to package directions. Transfer the shrimp to a bowl with a slotted spoon. Set aside about half of the pan sauce; leave the remaining in the skillet.

ADD beans to the skillet and mash with a potato masher or fork while cooking over medium heat, about 3 minutes. Add taco seasoning to the skillet and stir. Keep warm. Season avocado and tomatoes separately with salt and pepper to taste.

ASSEMBLE the tostadas by spreading a layer of beans on one side of each tostada shell, then top with a layer of shrimp, and finish with avocado, tomato, lettuce and cheese as desired. Place on a platter, drizzle the remaining sauce over each tostada and serve.

Recipe courtesy of the Food Network Kitchens.

From Katy A: I accidentally bought taco salad shells instead of tostadas but it still turned out great - I just had to cook the shells first, and then add a little extra lettuce to fill the shells.

From Jenna G: For extra kick, serve with your favorite hot sauce.

From Ginger B: I used a can of refried beans (heated in the microwave) to cut back on prep time. I skipped the feta and added some cheddar and sour cream to make this a Mexican feast!

Ingredients

1 package (12 oz) SeaPak® Shrimp Scampi - Butter and Garlic, frozen

1 can (15.5 oz) black beans, drained and rinsed

1 Tablespoon taco seasoning

1 ripe Hass avocado, halved, pitted, and diced

2 - 3 large tomatoes, cored and diced

8 prepared tostada shells

1 head romaine, thinly sliced

8 oz feta cheese, crumbled (about 1 cup)

Kosher salt and freshly ground black pepper

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