In a small skillet, add the shrimp scampi and cook according to box directions.

In a medium skillet heat over medium heat. Add the frozen southwest vegetable blend, green chilies and tomatoes. Cook for a few minutes until shrimp is done. While the vegetables are heating up, add the beans to a small sauce pan and heat over medium heat, until heated through.

Once the shrimp is done, cut the shrimp into quarters and add to the vegetable mixture. Sprinkle taco seasoning over vegetable mixture and stir to combine. Turn skillet to low, cover and let sit while you make the tostadas.

Add all of the pico de gallo ingredients to a small bowl and stir to combine. Set aside until ready to use.

To make the tostadas, add vegetable oil to a small skillet and heat to medium-high heat. Once the oil is hot, add tortilla and cook about 2 minutes (the tortilla will bubble up a little), or until tortilla is desired consistency of a hard shell tostada.

Now to assemble the tostadas. Take one tostada, add beans and cheese (optional). Then add 2-3 tablespoons of the shrimp vegetable mixture. Add one tablespoon of pico de gallo and top off with garnishes.

Serve immediately and enjoy!