Lomi Tomato Vinaigrette

• Make this ahead of time to allow the flavors to blend.  
• Chop Tomatoes, Onions, Cilantro and place in bowl.  
• Add salt, pepper, and toss.  Add Vinegar and Olive oil.  
• Cover and set aside in refrigerator.  You can make this a day ahead if you prefer.

Kim Chee Shrimp

• Put raw shrimp that has been cleaned and deveined in bowl.
• Add sesame oil, salt and packet of Noh Kim Chee Seasoning.
• Use as much or as little seasoning as you wish.  
• Allow to marinate for at least 30 minutes.  
• Cook shrimp for 5 minutes on grill or in shallow skillet.  
• Once cooked, set aside.

Mini Tostadas

• I love to make my own tostadas using corn tortillas.  Its a lot of work, but worth the effort.  
• Take as many tortillas as you have pieces of shrimp.  Use the rim of a glass or round cookie cutter and cut your mini tortillas to size.  I like them to be around 2" - 3" max.
•  Once all of the tortillas are cut to size, heat vegetable oil.  
• Once the oil is hot enough, fry the tortillas until nice and crispy.  B
• e careful not to over crowd.  
• Drain on paper towels and continue until all tortillas are cooked.

How To Serve:

Assembly

• Take a crispy tortilla, top with lettuce, a piece of shrimp and lomi tomato.  You can do just about anything here.
• If you want you can try different toppings such as guacamole, sour cream, black bean salsa, daikon, kim chee...get creative and have a blast.
•  You can even let your guests build their own