Heat olive oil over medium heat.  Add chili paste and butter.  Blend this mixture together in pan until you have a red sauce.  Add shrimp and sprinkle with salt.  Let shrimp simmer 2 to 3 minutes.  Turn shrimp over and simmer another 2 to 3 minutes (shrimp should turn pink).  Remove from heat and serve shrimp & sauce with tostadas. (see video)

Bring 3 quarts of water to a boil; add dried chilies and lower heat.  Let simmer. 
Use a large spoon to move chilies around in the pot occasionally until all the chilies are moist. Drain and let cool.  Remove stems and add chilies, olive oil, salt and garlic to food processor. Blend until smooth.  If too dry add more olive oil.
Store paste in refrigerator until needed.

   **Tostadas

Slice French bread and brush with olive oil that has been seasoned with your favorite dried herbs.  Bake at 450 F until light brown (about 5 minutes)