Garlic Butter Shrimp on Creamy Slaw Toast

For the creamy slaw: In a medium bowl, combine the shredded cabbage, Mexican crema, lemon juice, cilantro, and salt. Stir until well coated and refrigerate while you prepare the shrimp.

For the shrimp: Heat the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the shrimp, smoked paprika, chili flakes, salt, and pepper. Cook for 2 to 3 minutes per side, or until the shrimp are pink and lightly browned. Finish with fresh lemon juice.

To serve: Place a layer of creamy slaw on each toast. Top with the garlic shrimp, avocado slices, and radishes.

Finish with a drizzle of La Vaquita Mexican Crema, crumbled Queso Fresco, and chopped cilantro. Serve immediately with lemon wedges.