Recipe courtesy of Food Network Kitchen

Shrimp Tostadas with Avocado-Tomatillo Salsa

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Blend tomatillos with avocado for a chunky salsa to top tostadas with refried beans and grilled shrimp.
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  • Total: 25 min
  • Active: 25 min
  • Yield: 4
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  1. Prepare a grill for medium-high heat; lightly oil the grates.
  2. 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.
  3. Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
  4. 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.
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