Serves 4 5 T.       extra virgin olive oil 8            jumbo Texas shrimp, cut in small chunks 2           Texas green onions, chopped 2           garlic cloves, finely chopped 2 T.       lemon juice 2 T.       champagne vinegar 1/4 cup  Italian parsley, chopped           Sea salt and pepper to taste 4           flour tortilla 8           thin slices Prosciutto di Parma 1/4            pound Texas mixed greens 1           yellow pepper, roasted, peeled, stemmed            and julienne
					Preheat oven to 375 degrees F.  In a medium saute' pan, heat olive oil over medium heat.  Add shrimp pieces, green onions, garlic, and cook for 1 minute or until shrimp is thoroughly cooked.   Remove from heat and add lemon juice, vinegar and parsley.  Season with salt and pepper.  Set aside.
					Place tortilla in oven for 3 to 6 minutes or until lightly toasted and crunchy.  Remove from oven and transfer to a plate.  Arrange prosciutto on top.  Toss mixed greens with shrimp vinaigrette and place on top of prosciutto tostada.  Garnish with roasted yellow pepper strips.
		A favorite chef of President George W. Bush, Chef David Garrido combines flavors and textures to create imaginative dishes sure to please the eye and the palate.  Visitors to Jeffrey's Restaurant are treated to an everchanging  menu, always offering the best in Southwest, Latin and European cooking.
			Chef David Garrido    -     Jeffrey's Restaurant    -    Austin, Texas