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2 plum tomatoes
1/2 cup sofrito, thawed
1/3 cup sliced green olives
1 lb peeled/deveined shrimp (thawed)
1/2 cup fresh pre-diced onions
2 tablespoons capers
1 1/2 teaspoons fajita seasoning
4 tablespoons canola oil, divided
4 extra-large frozen tostones
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