Spicy Shrimp Tostadas with Jalapeno Avocado Dip

I made this dish on the fly last night by combing a few recipes I found online with what I had in the fridge. It was super easy to make and mostly everything can be substituted.

Spicy Shrimp Tostadas

Serves 2

4 corn tortillas

16 large shrimp, peeled & deveined

3-4 tablespoons extra virgin olive oil, divided

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon hot chili powder

Juice of 1/2 a lime

Salt & pepper

1 can refried beans (heated before plating)

1 cup cheddar cheese

1 cup lettuce (I used shredded iceberg)

1 Roma tomato diced

1.     In a small bowl combine shrimp, paprika, cumin, chili powder and a pinch of salt & pepper. Set aside.

2.     In a medium skillet over medium-high heat add 1/2 a tablespoon of olive oil and pan fry each tortilla, adding another 1/2 tablespoon of oil with each tostada. You just want to crisp them up on each side.

3.     Set tortillas aside on a baking sheet and pre heat the oven to broil.

4.     Sauté shrimp in the same skillet with the lime juice until they just turn pink on each side, about 3 minutes total.

5.     To assemble tostadas start with the refried beans and a little cheese, put them under the broiler for 1 minute for the cheese to melt.

6.     Once the cheese has melted add the shrimp and top with lettuce, Roma tomato, and avocado dip (recipe below).

Jalapeno Avocado Dip

1/2 avocado

1/4 cup sour cream

1 clove garlic

1 jalapeno, seeds removed

Juice of 1/2 a lime

1 tablespoon cilantro

Combine all ingredients in a food processor and process until smooth.