8 Flour tortillas (may substitute with gluten free),
4 cups Greens, baby arugula and spinach mixture,
1 pint Raspberries,
2 Avocados, diced
Preheat oven to 400 degrees. Pour 1/2 jar Raspberry Wasabi Dipping Mustard and panko crumbs into separate shallow bowls. Dip each shrimp first into mustard and then into panko crumbs. Arrange coated shrimp on parchment lined baking sheet and bake for 10 - 12 minutes, or until shrimp is cooked through and coating is browned. Set aside. Brush both sides of tortillas with oil and place on baking sheet. Bake for five minutes or until lightly browned. To assemble tostadas, top each tortilla with 1/2 cup greens, 3 - 4 shrimp, raspberries and avocado. Drizzle with additional Raspberry Wasabi Dipping Mustard.