Shrimp Avocado Recipe
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  1. 2 dried ancho chile peppers, stemmed and seeded
  2. 3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving
  3. 3 tablespoons vegetable oil, plus more for frying
  4. 1 large clove garlic, chopped
  5. 1/2 teaspoon dried oregano
  6. 1/4 teaspoon ground cumin
  7. 1/2 teaspoon cayenne pepper
  8. Kosher salt
  9. 1 1/2 pounds medium shrimp, peeled and deveined
  10. 12 corn tortillas
  11. 3 avocados
  12. 3 scallions, thinly sliced (white and green parts separated)
  13. 2 tablespoons chopped fresh cilantro
  14. Sour cream and diced tomato, for topping
  1. Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute.
  2. Transfer to a bowl and cover with hot water.
  3. Let sit 15 minutes.
  4. Transfer the chiles and 3 tablespoons of the soaking water to a blender.
  5. Add 1 1/2 tablespoons lime juice, 1 tablespoon vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each cayenne and salt.
  6. Puree until almost smooth.
  7. Toss with the shrimp in a large bowl.
  8. Refrigerate 15 to 30 minutes.
  9. Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat.
  10. One at a time, fry the tortillas, turning once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
  11. Halve and pit the avocados.
  12. Scoop the flesh into a bowl and mash.
  13. Mix in the scallion whites, 1 1/2 tablespoons lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
  14. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  15. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes.
  16. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
  17. Spread the mashed avocado mixture on the tostadas.
  18. Top with the shrimp, some sour cream and diced tomato, and the scallion greens.
  19. Serve with lime wedges.