Shrimp Tostadas with Avocado-Black Bean Salsa

I'm not sure where I came up with the idea of making shrimp tostadas.  Originally I was planning on making some type of shrimp taco, but I decided that we make shrimp tacos far too often.  Then I decided since we had the corn tortillas, why not make tostadas?  I will be the first to admit that I have never made tostadas before and that this was a first for me.  But I thought it was a success!  While the tostadas were kind of difficult to eat (Alex sent a few crispy tortilla shards winging across the dining room table), they were fun to eat and quite tasty.  The black beans were kind of thrown in as an afterthought in order to jazz up the avocado "salsa" a bit.  I thought they would add a different texture and flavor to the dish that would work nicely with the other ingredients.  I'm still not a huge fan of beans of any sort because they're just so starchy and bland, but I thought they were a nice addition to this dish!

Recipe after the jump!

Shrimp Tostadas with Avocado-Black Bean Salsa

INGREDIENTS
1 pound large shrimp, peeled and deveined

1 garlic clove, minced
1 tbsp dark brown sugar
3 tbsp soy sauce
1 tsp chili powder
2 1/2 tbsp fresh lime juice, separated
1/4 tsp crushed red pepper

1 ripe avocado, diced

1/4 cup red onion, minced

3 tbsp cilantro, finely chopped

1/4 cup canned black beans, well-rinsed and drained
1/2 tsp ground cumin
1 tbsp, plus 1 tsp evoo (separated)
s&p
4-6 corn tortillas (depending on their size)
2-3 tbsp canola oil (depending on the size of the pan and the size of the tortillas)
1/4 cup queso fresco, crumbled
lime wedges

Rinse shrimp and pat dry.  Combine garlic, brown sugar, soy, chili powder, 1 tbsp lime juice, and crushed red pepper in a nonreactive bowl.  Add shrimp and allow to marinate at room temperature for at least 15 minutes.  Meanwhile, combine avocado, red onion, cilantro, and black beans in a medium mixing bowl.  Top with ground cumin, remaining 1 1/2 tbsp lime juice, and 1 tsp evoo.  Stir to combine.  Season to taste with s&p.  Set aside.

Heat canola oil over medium-high heat in a skillet just large enough to hold the tortilla.  Once oil is hot, add tortillas one at a time, cooking until crispy and golden brown in places, flipping once.  Remove tortillas and drain on a plate lined with paper towels.  Repeat with remaining tortillas.

Heat remaining tbsp evoo in a large skillet over moderate heat.  Add shrimp and cook, stirring occasionally, until opaque and firm to the touch, about 3-4 minutes depending on the size of the shrimp.

Top crispy tortillas with avocado-black bean mixture, shrimp, and crumbled queso fresco (to taste).  Serve with additional lime wedges for squeezing at the table.