• 2 Green plantains, peeled and cut into 2-inch pieces

• 3/4 lbs Shrimp, peeled, deveined, tails removed

• 1/2 tsp Cayenne

• 1 tsp Paprika

• 1 tsp Garlic powder

• 1 tsp Chipotle powder

• 1 tsp Cumin

• 1 cup Pineapple, small diced

• 3/4 cup Jicama, small diced

• 1 Fresno chili, seeds removed and small diced

• 2 Tbs fresh cilantro leaves, chopped

• 2 Limes, juice and zest

• 1 Tbs honey

• 1 Avocado, thinly sliced

• Olive oil

• Canola oil, for frying

• Salt

• Ground pepper

• Microgreens or cilantro for garnish

Mix together diced pineapple, jicama, fresno chili, and chopped cilantro leaves in a bowl. Mix with lime zest and juice, salt and pepper to taste, and honey. Set aside.

Peel and cut plantains into 2-inch pieces.* Heat canola oil in pot or pan to fry. Fry plantain pieces until lightly yellow on both sides. Remove from oil, drain, and smash with a heavy pot or plantain press. Fry once more until golden brown. Drain and lightly season with salt.

*For directions on peeling plantains, visit this Youtube video: https://www.youtube.com/watch?v=KTOcRWMkjXA

Season shrimp with salt and pepper (to taste), cayenne, paprika, garlic powder, chipotle powder, and cumin. Heat 2 Tbs olive oil in a sauté pan to medium high heat. Cook seasoned shrimp until curled and pink, about 2 minutes per side.

Assembly: Onto the tostones, add 2 slices of avocado, pinch salt, a spoonful of pineapple jicama salsa, 2 pieces of shrimp, and microgreens for garnish.