HERE'S A KILLER COMBINATION: SMOKY CHIPOTLE WITH CRISP, CLEAN SHRIMP.
Cut out the core of the tomato (where it attached to the plant), then cut in half widthwise. Squeeze each half gently to remove the seeds and discard. Cut tomato into 1/4-inch dice and scoop into a bowl. Remove the chiles from the can, and then scoop the 2 tablespoons canning sauce into the bowl with the tomatoes. Slit open the chiles and scrape out the seeds. Chop chiles into small pieces and add to the bowl, along with the red onion and green onion. Add the shrimp, herbs and crème fraiche or Mexican crema. Mix gently but thoroughly, then taste and season with salt (usually about 1 generous teaspoon).
Just before serving, pile a portion of the shrimp mixture onto each of the chips, chalupitas, or tostadas and arrange on a serving platter. Sprinkle with the cheese and serve right away.