Shrimp Tostadas with Orange and Avocado

These tostadas are all about contrasts—in flavor and texture, as well as color. Gently poaching the shrimp keeps them plump and tender, and using a skillet ensures quick, even cooking. We use extra-large (size 21/25) shrimp so there are fewer to peel and devein. And since they’re on the large side, there’s less risk of overcooking. Cutting the shrimp into pieces after poaching makes for easier eating. Look for tostadas—corn tortillas that are fried flat until crisp—either in the international aisle of the supermarket or near the fresh tortillas or boxed taco shells. If your tostadas aren’t perfectly snappy, refresh them by heating them in a 325°F oven for five to six minutes; before topping, let them cool so they crisp.