Blackened Shrimp and Guacamole Tostadas

These totally just happened at my house.

I have romantic notions about shrimp.  We belong together.  Ping to my pong.  

When dining out I'll almost always order something with shrimp, and I never seem to tire of it.  Because what pray tell, is better than shrimp?  Few things in this world, and if you don't think so then I'm not sure we can be friends anymore!         

These owned some awesome loud flavor and my P-Man heartily approved.  I've been craving them hard ever since.

Make these.  Just do it.

Blackened Shrimp and Guacamole Tostadas Recipe by Bliss From Scratch, adapted from Bev Cooks and My Recipes | Printable Version 8 small corn tortillas 2 cups grated monterey jack cheese 2 avocados ½  cup chopped cilantro, plus more for garnish juice from 1 lime 2 tablespoons extra virgin olive oil 1 pound shrimp, peeled and deveined 1 red bell pepper, cut into strips ½ cup cotija cheese, crumbled Shrimp seasonings ½ tablespoon paprika 1 teaspoon ground cumin ½ teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon cayenne pepper ¼ teaspoon salt ¼ teaspoon ground allspice Preheat oven to Broil. Lightly coat a baking sheet with cooking spray.  Arrange 4 corn tortillas (you’ll do 2 batches) on the baking sheet and top with the cheese.  Broil for 2-3 minutes until the cheese is completely melted. Remove from heat and set aside. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of salt, and mash with a fork until you have guacamole.  Set aside. Toss the shrimp with its seasonings until everything is well coated.  Heat oil in a medium skillet over medium high heat. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan. In the same pan add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle with a dash of salt. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostada with cilantro and cotija cheese.  Enjoy! Yield: 8 to-die-for tostadas.