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Shrimp Tostadas with Avocado Cream and Sungold Tomatoes

Makes 4 servings

— Avocado Cream (see Note below)

1 1/2 cups Sungold cherry tomatoes, quartered

3 garlic cloves, minced

1 serrano, seeded and minced

— Kosher salt

2 tablespoons extra virgin olive oil

6 to 8 ounces Oregon baby shrimp

— Juice of 1 lime


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