INGREDIENTS
15
corn tortillas (1 tortilla per shrimp)
1/2 cup
vegetable oil
1 cup
refried beans
1 cup
mild salsa
1/2
large avocado
10 oz
raw jumbo shrimp (shells and tail removed, deveined)
2 tbsp
oil
1 clove
garlic (minced)
1 tsp
chili powder
cilantro and fresh lime (for garnish)
1/2 tsp
cumin
1/4 tsp
salt