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Chefs, this seafood appetizer is no small feat! Made with cooked saltwater shrimp, deep fried corn tortillas, toasted Club House Cumin, a savoury seasoning blend and cubed avocados, this sriracha and lime mayo-served tostada recipe is topped with a garnish finish of sea asparagus and green onion. It’s tostada time! This recipe was created for Club House for Chefs by: Natalie Rosen, Head Chef of Field Guide in Halifax.