Shrimp Tostadas for Two

The best way to store asparagus is to not. Its flavor dramatically diminishes over time, so the sooner you get it in the pan or oven the better.

If you absolutely must store asparagus, treat it like you would a bunch of flowers. Place the trimmed ends into a cup of water with the stalks standing straight up, then loosely cover the tips with a plastic bag to prevent evaporation. Set the whole thing in the fridge.

Creative use of an egg carton-a tote to carry cupcakes or store them.. 

Use a lint roller to remove crumbs from a tablecloth.

Shrimp Tostadas

Cook's Notes: The recipe you've all been waiting for-one that's just for TWO!! It's easy with a few shortcuts to speed up preparation. I bought prepared coleslaw from the deli and purchased fresh cooked shrimp.  Corn tortillas were used as they have more flavor. Ingredients can easily be increased to serve more. See what you think.

Ingredients:

• 2 corn tortillas
• 1 tsp. olive oil
• 1 TB. butter
• 2 large garlic cloves, minced
• 10 large shrimp, tails removed and cut into 1 inch pieces
• 1 small container prepared coleslaw from the deli
• 1/2 cup red onion, minced
• 3/4  cup grape tomatoes, diced 
• 1 medium avocado, diced
• 1/2 cup yellow sweet mini- peppers, diced  
• Fresh lime juice
• Optional; Tabasco sauce to taste or Sriracha

Directions:

• In a non stick fry pan heat olive oil. Fry tortillas until crisp , flipping halfway through about 1 minutes. drain on a paper towel-lined plate and season with salt. 
• In same fry pan melt butter, add in shrimp and garlic. Stir fry about 2-3 minutes. Squirt on lime juice. If using season with Tabasco or Sriracha. Stir in avocado pieces, diced tomatoes, peppers and onions 
• Top each tostadas with coleslaw and shrimp mixture. 

Easter Brunch

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