Shrimp Tostadas 1 pound cooked bay shrimp 1 3/4 cups (14.5 ounce can) diced tomatoes, drained 1 cup (1 small) chopped white onion 1/2 cup (4 ounce can) diced green chiles 1/4 cup chopped fresh cilantro 3 tablespoons vegetable oil 3 tablespoons lime juice 1 3/4 cups (16 ounce can) refried beans with jalapeños, warmed 1 (10-count) package tostada shells, warmed * 2 1/2 cups shredded romaine lettuce * or fry corn tortillas flat Combine shrimp, tomatoes, onion, chiles, cilantro, vegetable oil and lime juice in medium bowl; cover. (May be prepared ahead and refrigerated.) Spread about 2 tablespoons beans over each tostada shell. Top with 1/4 cup lettuce and 1/2 cup shrimp mixture.