Avocado Shrimp Tostada

• 4 whole Small Corn Tortillas
• 1/2 cups Grapeseed Oil
• 3 whole Avocados, Peeled And Pitted
• 3 Tablespoons Chopped Chives
• 1 whole Lime, Juiced
• 1/2 pounds Medium Sized Shrimp, Peeled And De-veined
• 1 teaspoon Cayenne
• 1 teaspoon Garlic Powder
• 1 cup Refried Beans
• 4 ears Corn, Grilled Over Medium Heat Until Charred, Then Remove Kernels From The Cob
• 1 whole Red Bell Pepper, Cored, Seeds Removed, Then Chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper

1. In a skillet, heat the grapeseed oil over medium high heat until almost smoking.
2. Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy.
3. Remove the tortilla from the oil with tongs and set aside to dry on a paper towel.
4. Repeat process with other corn tortillas.
5. In a small bowl, place the avocado and chives and lime juice.
6. Mash with a fork, season with salt and pepper and set aside.
7. Toss the shrimp with the cayenne and garlic powder as well as salt and pepper.
8. Saute in a medium skillet over medium heat with 2 Tablespoons of the grapeseed oil for 2-3 minutes on each side until shrimp are pink and cooked.
9. Spread the 1/4 cup of refried beans on top of each tortilla.
10. Sprinkle on the charred corn.
11. Spread a layer of the mashed avocado chive mixture on top.
12. Top the mashed avocado with the red bell pepper.
13. Finish with a few shrimp.
14. Season with salt and pepper if needed.

corn tortillas, grapeseed oil, avocados, chives, shrimp, cayenne, garlic, beans, kernels, red bell pepper, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/avocado-shrimp-tostada/ (may not work)