California Avocado Shrimp Tostadas

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

© 2011 What’s Gaby Cooking