Spicy Shrimp Avocado Salad - cooking recipe

Ingredients

Salsa
2 firm ripe tomatoes
4 tomatillos
2 jalapeno peppers
2 garlic cloves
1 cup fresh cilantro
1/2 teaspoon salt
Salad
3 avocados (California Hass)
2 cups shrimp, cooked
1/2 cup fresh lemon juice
1/2 cup celery, diced
2 firm ripe tomatoes
1 cup cucumber, diced
salt (to taste)
3 tortillas, Fried

Preparation

Prepare salsa ahead as follows:
Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
Whirl until only a few lumps remain.
Chill thoroughly.
For the Salad:
Cut up shrimp in bite size pieces and place in a medium bowl.
Add fresh lemon juice and let it stand for about 5 minutes.
Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
Serve salad in tostada shells and dress with salsa over the top.