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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

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

Printed from tasteofhome.com Oct 14, 2008

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Shrimp Tostadas with Avocado Salsa cont.

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 shells; serve with salsa.

Yield: 6 servings.