Instruction

1. This step may be done in advance. Preheat the oven to 350°F and lightly coat the wells on a 12 cup muffin tin. Also spray the bottom side of another cupcake tin of the same size.
2. Wrap 6 corn tortillas in paper towels and microwave for 10-15 seconds. Slightly heating will make them pliable. Cut a slit halfway through on each. Fit the tortillas into each muffin tin, folding over one edges so they fit. Repeat with second set of 6. Then lightly cover with the second tin to hold the corn tortillas in place.
3. Bake for 12- 15 minutes or until lightly browned a crispy. Remove and set aside.
4. Halve and pit the 2 ripe avocados, scoop out and mash with the 2 tablespoons sour cream.
5. Fold in the diced 2 plum tomatoes, chopped 1/4 cup red onion, 1 tablespoon hot sauce 2 tablespoons fresh lime juice and 1/4 teaspoon fine sea salt . Set aside.
6. In a medium skillet, heat the 1 tablespoon vegetable oil over medium heat. Add the peeled and deveined 24 medium shrimp and 1 tablespoon chili powder. Stir until the shrimp are pink and start to curl, approximately 3-4 minutes for medium shrimp. Remove to paper towel lined plate.
7. To assemble, start with a bed of 1 cup shredded lettuce, top with dollop of guacamole, top with 2 shrimp per cup and garnish with a spritz of lime juice from a lime wedge and dusting of chile powder or Maldon sea salt .
8. If you've tried this recipe, come back and let us know how it was in the comments or ratings.