Wash, devein, and remove the tails from jumbo shrimp

Pat them dry, and in a bowl season with ol bay, garlic powder, onion powder and Tajin to your liking.
Cover the bowl and leave in the fridge while prepping the toppings.

Make Your Guacamole:

Slice the avocados in half, remove the pit, and scoop into a mixing bowl.

Mash the avocado with a fork and make it as chunky or smooth as you'd like.

Add diced white onion, tomatoes, fresh garlic, fresh parsley, jalapeño peppers, fresh cilantro, lime, salt, pepper, and stir together.

Taste and add a pinch more salt or lime juice if needed.

Cover the bowl and leave it in the fridge.

Make Your Mango Salsa:

Dice ripe mango, red peppers, tomatoes, red onion, ginger and cilantro into small cubes. Squeeze a little lime juice over them and mix.

Cover the bowl and set aside.

Make your salsa:

Roughly chop Roma tomatoes, white onion, fresh cilantro, fresh parsley, sugar, green peppers, jalapeño peppers, garlic, salt and pepper to taste.

Add vegetables to a food processor along with spices and lime juice.

Chop in quick bursts until it’s finely chopped up.

Transfer to bowl, cover, and leave in fridge.

Make Chipotle Sour Cream:

Combine sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl.

Mix to incorporate well.

Cover the bowl and leave in fridge.

Cook Shrimp:

On high heat, melt Kerry Gold Garlic Butter.

Cook Shrimp 2-3 minutes on each side

Turn off heat, leaving shrimp in the pan.

Assemble Toastada:

Layer one: Spread Guacamole on toastada, add mango salsa, and 3 jumbo shrimp

Layer two: Spread Chipotle Sour Cream on another toastada, stack on top of first layer, add 3 jumbo shrimp, and cotija cheese

Layer three (top): Spread guacamole on toastada, stack on top of second layer, add mango salsa, and 3 jumbo shrimp.

Top with chopped parsley, green onion, chipotle sour cream, and cotija cheese.

Serve with sliced fresh lime and enjoy!