Ingredients
TORTILLAS
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1 cup corn oil
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18 very thin tortillas, 2 1/2–3 inches in diameter
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Salt
TOPPING
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2/3 cup butter, at room temperature
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4 1/2 tablespoons canned chipotle chiles, pureed
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1 teaspoon Cholula sauce (hot sauce)
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Salt
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18 medium shrimp—shelled, deveined and rinsed
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2 tablespoons olive oil
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2 ripe medium avocados, thinly sliced
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1/2 cup Pico de Gallo salsa
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Salt
Directions
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Heat the corn oil in a medium frying pan. Season with salt and fry the tortillas, turning once, until golden brown and crisp. Drain the tortillas on paper towels.
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Beat the butter with the pureed chipotle chiles and Cholula sauce until smooth. Season with salt.
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Spread almost all of the prepared chipotle butter over the shrimp.
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Heat a frying pan. Add the olive oil and the remaining chipotle butter and sauté the shrimp, turning to cook them evenly. Season with salt. Thinly slice the shrimp on the diagonal.
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Arrange 6 thin overlapping slices of avocado on each tostada (fried tortilla). Arrange sliced shrimp on top of the avocado. Drizzle with chipotle butter from the frying pan and garnish with a small spoonful of the Pico de Gallo salsa. Sprinkle lightly with salt and serve.