• 2 medium ripe avocados
• I small orange, peeled and chopped
• 1 small jalapeno, seeded and finely diced
• 1/4 cup red onion, chopped
• 1 tablespoon fresh cilantro, chopped
• 32 large Shrimp (about 1 pound of 31/40 count), peeled and deveined
• 2 tablespoons prepared Blackened Seasoning
• 1 (15 ounce) can black beans, drained
• 1 teaspoon cumin
• 1 tablespoon fresh squeezed lime juice
• 8 Tostada Shells
• 8 ounces Cheddar-Jack cheese, shredded

Method

Remove pit and peel from avocados. Cut into bite size (about ½ inch)  pieces. Place avocado in a medium bowl and add the chopped orange, jalapeno, onion and cilantro. Gently toss until combined. Cover and set aside.

Place shrimp and all but 1 tsp of the blackened seasoning in a large zip top bag and toss together. Set aside.

In food processor combine the remaining 1 tsp blackened seasoning, black beans, cumin and lime juice. Pulse until combined but beans remain slightly chunky.

Place tostada shells on a single layer on cookie sheets. Divide black bean mixture evenly and spread onto tostada shells. Sprinkle each with ¼ cup (1 ounce) cheese. Place into a preheated 350 degree F oven and cook until cheese is melted, about 6-8 minutes.

Meanwhile, heat a large non-stick skillet sprayed with cooking spray over medium high heat. Add shrimp and cook on each side until pink and cooked through, about 3-5 minutes. Remove tostadas from oven and place 4 cooked shrimp on each. Evenly divide avocado chutney and top each tostado. Serves 4.

Contributor: Karen Gulkin

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