1 tablespoon Land O Lakes Butter
1 package (about 21 to 30) frozen large peeled deveined shrimp, thawed, rinsed, drained
Salt, if desired
Pepper, if desired
1 cup coleslaw mix*
1/4 cup prepared creamy southwest salad dressing
4 (6-inch) tostada shells
Melt butter in 10-inch skillet over medium-high heat until sizzling; add shrimp. Cook just 2-3 minutes or until shrimp are pink. Remove from heat; season lightly with salt and pepper, if desired. Combine coleslaw mix and dressing in bowl. *Substitute shredded lettuce.