Shrimp Tostadas

Prepare Your Ingredients
Preheat your oven to 400° F and foil line a baking sheet/pan
Wash and dry your Ingredients.
Mince 2 garlic cloves and place in a medium bowl.
Pat shrimp dry, season with a little salt and pepper, and add to the bowl with garlic.
Add cumin and ½ tsp. olive oil to the shrimp, mix well, and set aside to marinate.
Rub the tortillas with olive oil on both sides (just enough to coat them).
Season tortillas with a little salt and place on the prepared baking sheet.

Make the Salsa
In a different bowl, combine the red wine vinegar and ½ tsp. olive oil.
Cut the avocado in half, remove the seed, and small dice it by cutting a checkerboard pattern into the flesh.
Use a spoon to scoop out the chunks and place them in the bowl with the red wine vinegar.
Small dice the tomato and add to the bowl.
Add the red onion to the bowl.
Roughly chop the cilantro to make about 2 Tbsp. and add to the bowl.
Toss together and season with salt and pepper to taste.

Make the Tostadas
Place the tortillas in the oven and cook until browned; 4-5 minutes per side.
Set aside to cool.

Cook the Shrimp
In a medium pan, heat 1 Tbsp. olive oil over medium-high heat.
When hot, add shrimp, and cook until pink; about 2 minutes per side.
Remove pan from heat.

Plating
Place 2 tostadas on each dish.
Divide the spring mix between the tostadas, followed by the shrimp and sour cream.
Top with avocado salsa, cheddar cheese, and drizzle with sriracha to taste.
Enjoy!