Mini Shrimp Tostadas

For the tortilla rounds:
Using the round cookie cutter, cut 3 tostada rounds from each tortilla. Set them aside.

Heat a small skillet on low to medium heat and add the canola oil. Put one of the scraps from the cut tortillas into the skillet to test the oil. When the oil starts to bubble, remove the test scrap and put a few of the tostada rounds in the pan. As soon as the bottom side of the shells are a golden color turn them over. When both sides are a golden color remove them from the skillet and lay them on a paper towel. Sprinkle salt on top. Finish cooking the rounds in batches. Set aside.

For the guacamole:
Cut the avocados in half length-wise and remove the seed. Scoop out the avocado meat and add it to a medium size bowl. Add the lime juice and smash the avocado with a fork then add the remaining guacamole ingredients. Mix together and set aside.

For the yogurt onion dip:
Mix all ingredients together and set aside in the fridge while making the shrimp.

For the shrimp:
Heat a medium size skillet on low to medium heat and add the butter. Add the shrimp, chili powder, pepper and salt. Stir together. When the bottom side of the shrimp turn white (about 1 or 2 minutes), turn them over and cook the other side for about the same amount of time. Then remove the shrimp from the pan and set aside on a plate. Drizzle any remaining butter from the pan over the shrimp.

For the assembly:
Top each tostada round with some guacamole. Then top the guacamole with some of the yogurt onion dip. Next top the yogurt onion dip with 1 piece of shrimp. Garnish the serving plate with sprigs of cilantro.