Name: Shrimp Tostadas with Avocado-Tomatillo Salsa
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4
Cuisine: mexican
Ingredients: 1 tablespoon vegetable oil, plus more, for the grill grates; 1 clove garlic, quartered; 1 jalapeno, quartered, seeded for less heat; 1 small onion, quartered; 4 tomatillos (about 8 ounces), husked and coarsely chopped; 1/2 ripe avocado, seeded, peeled and chopped; Kosher salt; 1/4 cup lightly packed fresh cilantro leaves, coarsely chopped, plus whole leaves, for serving; 1 1/2 pounds medium shrimp (about 30), peeled and deveined; One 15- to 16-ounce can refried beans; 1 head romaine, thinly sliced; 8 corn tostadas

Directions

Prepare a grill for medium-high heat; lightly oil the grates.
Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.

Shrimp Tostadas with Avocado-Tomatillo Salsa

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