Shrimp Tostadas with Avocado Tomatillo Salsa
Ingredients
- 1 tablespoon vegetable oil, plus more, for the grill grates
- 1 clove garlic, quartered
- 1 jalapeno, quartered, seeded for less heat
- 1 small onion, quartered
- 4 tomatillos (about 8 ounces), husked and coarsely chopped
- 1/2 ripe avocado, seeded, peeled and chopped
- Kosher salt
- 1/4 cup lightly packed fresh cilantro leaves, coarsely chopped, plus whole leaves, for serving
- 1 1/2 pounds medium shrimp (about 30), peeled and deveined
- One 15- to 16-ounce can refried beans
- 1 head romaine, thinly sliced
- 8 corn tostadas
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