Seared Shrimp Tostadas with Avocado Salsa

• 12 ounces uncooked large shrimp, peeled, deveined
• 6 teaspoons vegetable oil
• 3 teaspoons minced seeded jalapeno chili
• 1 large garlic clove, pressed
• 1/2 teaspoon ground cumin
• 4 9- to 10-inch-diameter flour tortillas
• 1 cup diced plum tomatoes
• 3 tablespoons diced avocado
• 1 tablespoon chopped fresh cilantro
• 6 cups shredded red leaf lettuce
• 1 cup (packed) fresh cilantro leaves
• 1/2 cup thinly sliced seeded peeled cucumber
• 1/2 cup thinly sliced red onion
• 1 tablespoon fresh lime juice

1. Mix shrimp, 2 teaspoons oil, jalapeno, garlic and cumin in bowl.
2. Chill at least 1 hour and up to 3 hours.
3. Preheat oven to 350F.
4. Brush tortillas on each side with 1/2 teaspoon oil.
5. Place on nonstick baking sheet.
6. Bake until tortillas are crisp, about 20 minutes.
7. Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl.
8. Season salsa with salt and pepper.
9. Combine remaining ingredients in large bowl; toss together.
10. Season with salt and pepper.
11. Heat large nonstick skillet over high heat.
12. Add shrimp mixture; saute until just cooked through, about 3 minutes.
13. Divide salad among tortillas.
14. Top with shrimp.
15. Spoon salsa atop each.

shrimp, vegetable oil, jalapeno chili, garlic, ground cumin, flour tortillas, tomatoes, avocado, fresh cilantro, shredded red leaf lettuce, cilantro, cucumber, red onion, lime juice

Taken from www.epicurious.com/recipes/food/views/seared-shrimp-tostadas-with-avocado-salsa-1191 (may not work)