It’s finally July which means that summer has officially arrived here in Seattle. Yay! This means it is time to put away my soup pot, chill on the mashed potato making and hide the hot chocolate. Ok, ok I wasn’t making hot chocolate in June but I did make mashed potaotes a few times and a couple batches of soup. Really it was that cold. But now that that is, fingers crossed, behind us until September, it’s time to enjoy quick, light suppers, like these shrimp tostadas.
One of my most popular posts of all time, besides my Fudgy Brownie Cookies, is my recipe for Shrimp Tacos. The traffic to that recipe is pretty consistent throughout most of the year but then spikes in the summer time. This makes me think that a lot of people are a like me and when summer comes around they begin craving dishes that are big on flavor but still pretty light. That is why I decided to try these shrimp toastadas. With crispy refried black beans, creamy guacamole, cool lettuce and spicy shrimp they are the perfect meal to enjoy out on your patio with a cold corona on a warm summer evening.