[Guacamole]
1 medium hass avocados, halved
1/2 plum tomato, seeded and diced
1/2 lime, juiced
2 tbsp red onion, minced
1 small clove garlic, mashed
1/2 tbsp chopped cilantro
Kosher salt and fresh pepper, to taste
[Tortilla]
16 jumbo shrimp (3/4 lb), shelled and deveined
1 garlic crushed
2 tbsp prepared salsa verde
4 tortilla shells
1 cup shredded romaine lettuce
1 cup canned fat free re-fried beans
[Steps]
Pre-soak skewers at least 30mins.
Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
Season shrimp with salt, then mix in crushed garlic 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1-2mins on each side. Set aside.
Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole. Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.
Adapted from Skinny Taste