Nonna K.

1 LB. RAW SHRIMP, CHOPPED 1/2 CUP FRESH LIME JUICE (OR MORE AS NEEDED TO SUBMERGE 2 TOMATOES, DICED 1/4 CUP RED ONION, DICED 2 TSP. JALAPENOS, DICED 1/4 CILANTRO, CHOPPED 2 AVOCADOES, DICED SALT AND PEPPER TO TASTE TOSTADAS: CORN TORTILLAS OIL SPRAY AIR FRY AT 375 FOR 5 MINUTES  CLEAN AND CHOP THE SHRIMP  COVER THE SHRIMP WITH THE LIME JUICE, PUT IN THE REFRIGERATOR FOR AT LEAST ONE  HOUR OR UNTIL THEY TURN COLOUR. ADD THE TOMATES, ONION, JALAPENOS, CILANTRO AND AVOCADOS AND PUT IN THE REFRIGERATOR FOR AT LEAST 1/2 HOURS. SALT AND PEPPER TO TASTE SERVE OVER THE TOSTADAS.

1/4 Cup Olive Oil 1 Lb. Large Raw Shrimp, Peeled and Deveined 3 Cloves Garlic, Crushed 2 Tbsp. Lemon Juice 1/2 tsp. Salt 1/2 tsp. Paprika Black Pepper 2 Tbsp. fine chopped fresh parsley Heat oil in large skillet over medium high heat.  Add shrimp and garlic, cook and stir for about 4-5 minutes, until shrimp are pink and opaque Add Lemon Juice, Salt, Paprika and Black Pepper. Cook and stir for about a minutes.  Remove from heat and discard the garlic.  Sprinkle with the parsley.