14 Jalapeno Jack Pretzel Crisps®, divided
8 Extra-Large Raw Shrimp, peeled and deveined
1 large ripe Avocado
1 teaspoon Lime Juice
1/4 cup chopped fresh Cilantro, plus 8 leaves to garnish
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup sour cream
1 teaspoon hot sauce, or to taste


  1. Preheat Broiler to 500 degrees. Grind six Jalapeno Jack Pretzel Crisps® in a food processor until they resemble fine crumbs. Spread the Pretzel Crisps® crumbs on a plate. Rinse shrimp and pat with a paper towel. Press shrimp into the plate of crumbs to lightly coat each side, then place onto a greased cookie sheet. Broil shrimp 4” from the heat for 5-6 minutes or until golden and cooked through, turning once. Meanwhile, mash avocado, lime juice, ¼ cup chopped cilantro and salt and pepper until smooth. Set aside.
  2. Mix sour cream and hot sauce and place in a zipper sandwich bag. Snip one corner to allow a small hole for drizzling. Place a heaping tablespoon of avocado mixture on each remaining Jalapeno Jack Pretzel Crisps®. Top with cooked shrimp. Using the sandwich bag, drizzle each tostada with spicy sour cream sauce. Garnish each tostada with a cilantro leaf and serve.