INGREDIENTS

12 each  6" Yellow Corn Tortillas (06942)  
2 oz. Red Chiles . minced 
1/2 oz.  Lime Juice , fresh 
 Olive Oil , as needed 
2 lbs.  Shrimp 21/25 , peeled and deveined 
 Chile Salt , as needed 
24 oz. Refried Black Beans , warmed 
12 oz.  Lettuce , shredded 
6 oz.  Pickled Radish , prepared 
Spicy Avocado Sauce , see related recipe 

DIRECTIONS

1.) In a large bowl, combine red chile, lime juice and olive oil. Toss shrimp in marinade and allow to marinate for 1 hour in refrigeration.

2.) Pre-heat grill to medium heat.

3.) To serve: Pre-heat deep fryer. Grill to order 3 oz. of shrimp, until cooked through. Deep fry 1 tortilla until crisp, keeping flat while frying to create a tostada. Place on paper towel for 30 seconds and sprinkle with chile salt. Spread 2 oz. refried black beans on the tostada and top with 1 oz. shredded lettuce, 3 oz. grilled shrimp, ½ oz. pickled radish and drizzle 1 oz. spicy avocado sauce around the top. Serve.

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