- 1 tablespoon Land O Lakes® Butter
- 1 package (about 21 to 30)frozen large peeled deveined shrimp, thawed, rinsed, drained
- Salt, if desired
- Pepper, if desired
- 4 (6-inch) tostada shells
- 1 cup coleslaw mix
- 1/4 cup prepared creamy southwest salad dressing
Melt butter in 10-inch skillet over medium-high heat until sizzling; add shrimp. Cook just 2-3 minutes or until shrimp are pink. Remove from heat; season lightly with salt and pepper, if desired.
Combine coleslaw mix and dressing in bowl.
Place tostada shells onto individual serving plates. Top each with 1/4 cooked shrimp and 1/4 cup coleslaw mixture.
Jazz up these tostadas with chopped cilantro and shredded Mexican cheese!