Saltwater Shrimp Tostada with Sriracha & Lime Mayo | Club House for Chefs

Ingredients

• Saltwater Shrimp Tostada | Serves 4
• 2 cups Saltwater Shrimp, cooked
• 4 each Corn tortillas
• 2 each Ripe avocados
• 1 tsps Club House ® Cumin, Ground
• 2 tbsps Club House ® Sriracha & Lime
• 1 tsps Olive oil
• 4 tbsps Mayonnaise
• 1/2 tsps Club House ® Sea Salt, French Mediterranean
• Sriracha and Lime Mayo | Serves 4
• 20 g Egg yolk
• 12 1/2 g White wine vinegar
• 8 g Club House ® Sriracha & Lime
• 300 g Canola oil
• 4 g Lemon juice
• 2 g Water
• 182 g Olive oil
• Garnish | Serves 4
• 1 each Green onion, diced
• Sea asparagus (TBC)