Avocado Shrimp Tostada

In a skillet, heat the grapeseed oil over medium high heat until almost smoking. Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove the tortilla from the oil with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.

In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.

Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet over medium heat with 2 Tablespoons of the grapeseed oil for 2-3 minutes on each side until shrimp are pink and cooked.

Spread the 1/4 cup of refried beans on top of each tortilla. Sprinkle on the charred corn. Spread a layer of the mashed avocado chive mixture on top. Top the mashed avocado with the red bell pepper. Finish with a few shrimp. Season with salt and pepper if needed.