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Serves: 4

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  • 2 small cloves (garlic) thinly sliced
  • Shrimp  (25-30 medium or small
  • Tostada Shells
  • ​ Garlic Aioli (click on link for recipe)
  • Mason Dixon's Smoked Salsa 
  • Green onions, thinly sliced 
  • cherry tomatoes, diced
  • avocado, sliced thin


1.) Clean, peel, and devein shrimp.

2.) Wash, prep, and set aside your toppings.

3.) Add a thin layer of EVOO or avocado oil to pan. Add in the thinly sliced garlic and shrimp. Cook for only a few minutes on each side until the shrimp is pink in color. Do not overcook, or it will be rubbery.

4.) Lay your avocado slices onto the shell, top with shrimp, drizzle your aoli sauce over the shrimp, add your Mason Dixon's Smoked Salsa, and  finish off with your diced toppings.