Prep Time: 35 min | Cook Time: prep: 35 min. + standing | Servings: 10servings

Ingredients:

• 1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped 1-1/2 cups chopped, peeled English cucumber
• 8 radishes, thinly sliced
• 4 plum tomatoes, chopped 4 green onions, chopped
• 2 jalapeno peppers, seeded and minced 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 3 garlic cloves, minced 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium ripe avocado, peeled and cubed

Sauce:

• 1 cup sour cream
• 2 tablespoons minced fresh cilantro 1 teaspoon grated lime zest
• 1 tablespoon lime juice 1/4 teaspoon salt
• 1/4 teaspoon ground cumin 1/8 teaspoon pepper

Assembly:

10 tostada shells

Directions:

Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes.

In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.