Thread 5 shrimp onto each of 6 (12-inch) skewers. Combine the chili powder and salt; sprinkle both sides of shrimp with the chili powder mixture. Place in a shallow baking dish; cover and marinate in refrigerator 15 minutes. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side or until done.
Preheat oven to 350°.
Place the tortillas directly on the middle rack in oven. Bake at 350° for 7 minutes (tortillas should still be slightly pliable). Top each tortilla with about 2 tablespoons Monte Alban Guacamole and 5 shrimp. Sprinkle evenly with green onions.
Given the effort-to-output ratio, this is an outstanding recipe. I use frozen, pre-peeled and deveined shrimp so there is little work. I also just sautee the shrimp and spices in a nonstick skillet sprayed with cooking spray. I don't bother with grilling.
Even with this minimal effort the tostadas are flavorful and filling; all members of my family like this recipe. I usually serve this with homemade "refried" black beans. (Sautee onion, garlic and perhaps chopped jalepeno in a little olive oil. Add a couple of cans of black beans and a spoonful of ham-flavored soup base. Puree with a stick blender.)
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