INGREDIENTS

12 each  8" Fry-Ready Tortilla (37185)  
Olive Oil , as needed 
12 oz.  Onion , sliced 
1 1/2 oz.  Garlic , minced 
1/4 cup plus 2 tbsp. Vadouvan spice blend  
36 oz.  Coconut milk 
Salt, to taste    
30 oz.  Shrimp , 31-35 
3/4 cup  Red Onion , small dice 
Cilantro, picked as needed   
12 each  Limes Wedges 

DIRECTIONS

1.) Sauté onion and garlic until softened. Add Vadouvan and cook an additional minute. Add coconut milk and bring to a simmer. Reduce to 24 oz., stirring occasionally as to not scorch the sauce. Allow the sauce to cool slightly, transfer mixture to a blender, and puree until smooth, hold hot for service.

2.) Season shrimp and grill until cooked through. Hold hot for service or cook to order.

3.) To create one tostada, fry one 8” Mission® Fry-Ready™ Tortilla according to package instructions and drain. Spread with 2 oz. of the vadouvan puree, and top with 1 tbsp. onion, 2 ½ oz. shrimp, and garnish with cilantro. Serve with a lime wedge.

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