These mini tostadas make terrific appetizers. The topping is seasoned with cumin, serrano chili and cilantro.

9 5- to 6-inch corn tortillas, each cut into 6 wedges

Nonstick vegetable oil spray
3 garlic cloves, unpeeled

1 tablespoon cumin seeds

1½ pounds uncooked medium shrimp, peeled, deveined
3½ teaspoons finely grated lime peel
6 tablespoons fresh lime juice
6 tablespoons plain nonfat yogurt
6 tablespoons chopped fresh cilantro
2½ teaspoons minced seeded serrano or jalapeño chili

Preheat oven to 325°F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cool on baking sheet.

Spray small baking dish with oil spray. Add garlic; cover with foil. Bake until tender, about 30 minutes. Cool slightly. Peel garlic; mash in small bowl.

Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic.

Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl.

(Tortillas, garlic mixture and shrimp can be made 1 day ahead. Store tortillas in airtight containers at room temperature. Chill garlic mixture and shrimp separately.)

Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season with salt and pepper. Spoon atop tortilla chips and serve.

Per Tostada: calories, 26; total fat, 0; saturated fat, 0; cholesterol, 19 mg