Shrimp Tostadas with Avocado Salsa 1 medium ripe avocado, peeled and chopped, divided 1 tablespoon water 3 teaspoons lime juice, divided 2 teaspoons blackened seasoning, divided 1 teaspoon ground cumin 1 can (15 ounces) black beans, rinsed and drained, divided 1 small navel orange, peeled and chopped 1/4 cup chopped red onion 1 jalapeno pepper, seeded and chopped 1 tablespoon minced fresh cilantro 6 tostada shells 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend 1 pound uncooked large shrimp, peeled and deveined Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Shrimp Tostadas with Avocado Salsa cont. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside. For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving. Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted. Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

	Shrimp Tostadas with Avocado Salsa shells; serve with salsa. Yield: 6 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008