Shrimp Tostadas with Avocado Salsa

Name: Shrimp Tostadas with Avocado Salsa
Ingredients: 1 medium ripe avocado, peeled and chopped, divided; 1 tablespoon water; 3 teaspoons lime juice, divided; 2 teaspoons blackened seasoning, divided; 1 teaspoon ground cumin; 1 can (15 ounces) black beans, rinsed and drained; 1 small navel orange, peeled and chopped; 1/4 cup chopped red onion; 1 jalapeno pepper, seeded and chopped; 1 tablespoon minced fresh cilantro; 6 tostada shells; 1 cup shredded reduced-fat Mexican cheese blend; 1 tablespoon canola oil; 1 pound uncooked large shrimp, peeled and deveined

"“Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp.”..."

INGREDIENTS

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1 medium ripe avocado, peeled and chopped, divided

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1 tablespoon water

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3 teaspoons lime juice, divided

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2 teaspoons blackened seasoning, divided

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1 teaspoon ground cumin

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1 can (15 ounces) black beans, rinsed and drained

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1 small navel orange, peeled and chopped

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1/4 cup chopped red onion

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1 jalapeno pepper, seeded and chopped

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1 tablespoon minced fresh cilantro

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6 tostada shells

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1 cup shredded reduced-fat Mexican cheese blend

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1 tablespoon canola oil

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1 pound uncooked large shrimp, peeled and deveined

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