This recipe was harvested from Steve’s inagural issue of Everyday with Rachel Ray and will definitely become a household standard.

Shrimp-Avocado Tostadas

Yield: 6 medium-sized tostadas

2 lbs large shrimp (21-25 ct) peeled and halved lengthwise
6 corn tortillas
Oil for brushing (or cooking spray)
2 avocados, cut into 1/2 inch dice
4 plum tomatoes, cut into 1/4 inch dice
8 oz Queso Fresco (or mild feta cheese)
1 cup shelled edamame, baby lima or fava beans
1 cup yellow corn
1 small head romaine, thinly sliced crosswise
2 1/2 Tablespoons white wine vinegar
1 Tablespoon finely chopped fresh mint
3/4 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
Roughly 1 to 1 1/2 cups sour cream

In a large saucepan, bring 4 quarts of water to a bolil. Stir in the shrimp, turn off the heat and let stand until the shrimp are just firm, about 2 minutes. Drain the shrimp in a colander and cover with ice to cool.

Preheat oven to 450 degrees. Place tortillas on a foil lined baking sheet (for easier cleanup). Brush both sides of the tortillas lightly with oil. Bake 6 to 9 minutes, until crisp and a shade darker. Set aside to cool.

Put avocado, 2 tablespoons of the lime juice and tomatoes in a large salad bowl and toss. Add the shrimp, cheese, edamame, corn and romaine; do not toss.

Whisk the vinegar with the mint, the remaining 1 Tablespoon of lime juice, the sugar, salt and pepper. Gradually whisk in the olive oil. Drizzle the dressing over the shrimp mixture, toss and season to taste.

To serve, spread each tortilla with sour cream and top with shrimp mixture.