Instructions

1. Roast pasia peppers in broiler. Turn peppers to ensure all sides are roasted. Peppers will look charred, but it is desired.
2. Dice garlic
3. Heat olive oil in another pan on medium.
4. Add garlic to pan, then add shrimp shortly after.
5. Add soy sauce to shrimp and garlic, then honey and hot saraiki sauce. Stir frequently. After three minutes, turn off heat to shrimp.
6. Add tequila to shrimp, and turn on heat to flambeau.
7. Allow fire to go out, then turn off heat to shrimp.
8. Chop onion.
9. When peppers are black, remove from oven, and run under cold water, using thumb to remove black spots.
10. Open pepper, remove seed pod, and rinse out any remaining seeds. Any white spots inside should be removed.
11. Cut pepper julienne style lengthwise, keeping pieces thin.
12. Place tostados on baking sheet, add spoonfuls of shrimp mixture, onion, and pepper, then sprinkle cheese on top of each tostado.
13. Place tostados in oven at 350 degrees for 10 minutes or until cheese is melted.
14. Slice avocado, and remove pit. Remove skin of avocado.
15. Mash avocado in medium mixing bowl. Add cilantro to avocado.
16. Add sour cream to cilantro and avocado, and mix well.
17. Add salt, and continue to stir.
18. Remove tostados from oven, and place dollop of avocado/sour cream mixture in center of tostado.