These beautiful mini tostadas are made with a multi grain tortilla chip, guacamole, and a festive pomegranate salsa. The recipe isn’t complete without a jumbo blackened shrimp!

INGREDIENTS:

Tostadas

32 multi-grain tortilla chips

2 pounds Marina del Rey jumbo shrimp

1 tablespoon olive oil

Creme fraiche or full fat greek yogurt, to garnish

Blackening Seasoning

1 teaspoon paprika

1 teaspoon garlic powder

½-¾ teaspoon sea salt, to taste

½ teaspoon fresh ground pepper

¼ teaspoon thyme

Pinch cumin

Pinch cayenne

Guacamole

2 avocados

2 tablespoons lime juice

2 tablespoons clementine juice, fresh squeezed

2 tablespoons cilantro, finely chopped

¼ teaspoon cumin

Jalapeno, finely chopped, to taste

Sea salt, to taste

Pomegranate Salsa

1 pomegranate

2 tablespoons cilantro, finely chopped

2 tablespoons lime juice

1 tablespoon clementine juice

¼ teaspoon sea salt

Jalapeno, to taste

INSTRUCTIONS:

Mix together all the ingredients for the blackening seasoning.

After thawing shrimp, heat a skillet over high heat. Add olive oil, then add shrimp, and coat evenly with blackening seasoning. Start with half of the seasoning, and then add more to taste. Cook shrimp for about 4-5 minutes on one side, and then flip over and continue to cook for 2-3 minutes more. I find the shrimp cook the best if I cook 1 pound at a time, so the pan doesn’t cool down too much when I add them.

Prepare the guacamole and the pomegranate salsa in separate bowls by combining all the ingredients. Adjust the salt and jalapeno pepper in both to taste.

To assemble the tostadas, lay out tortilla chips, top with a spoonful of guacamole, a blackened shrimp, and a spoonful of the pomegranate salsa. Add a dallop or creme fraiche or greek yogurt if desired. Use a piping bag to achieve the look I did in the photos.

Serve right after assembling. If wanting to prepare ahead of time, it’s okay to prepare the blackened shrimp and refrigerate and use cold. If you’d like to serve them still warm, simple prepare the blackening seasoning and then cook the shrimp right before serving. The guacamole and pomegranate salsa can be made the day ahead. Squeeze extra lime juice on top of the guacamole and cover with a sheet of plastic wrap, pressing it into the guacamole to prevent browning.