From one of our state's newspapers.

SHRIMP TOSTADOS

1 pound cooked bay shrimp
2 cans (10 ounces each) diced tomatoes with green chiles
1 cup chopped red onion
1/4 cup chopped fresh cilantro
3 Tablespoons canola oil
3 Tablespoons lime juice
1 can, 16 ounces, refried black beans, warmed
1 package tostada shells, warmed
2 1/2 cups shredded lettuce

Combine shrimp, tomatoes with green chiles, onion, cilantro, canola oil and lime juice in a medium bowl.

Spread about 2 Tablespoons of beans over each tostada shell. Top with 1/4 cup lettuce and 1/2 cup shrimp mixture.

Makes 5 servings