Olive Oil Poached Shrimp with Olive Tortillas Cumin Scented Black Beans and Tomatillo Avocado Salsa

Ingredients

• 2 cups olive oil
• 2 cloves garlic, crushed
• 2 shallots, thinly sliced
• 1/2 teaspoon black peppercorns
• 4 slices lemon
• 3 sprigs fresh thyme
• 18 whole shrimp, cleaned and deveined
• 3 cups baby arugula
• 1 cup radishes, thinly sliced
• 1 cup watercress
• 1/4 cup assorted olives, cut in slivers
• 3 tablespoons olive oil
• 1 tablespoon rice vinegar
• Salt and freshly ground black pepper
• Olive Tortillas, recipe follows
• Cumin Scented Black Beans, recipe follows
• Tomatillo Avocado Salsa, recipe follows
• 4 ounces queso fresco, crumbled
• Lime Sour Cream, recipe follows
• Fresh cilantro sprigs, for garnish
• 6 lime wedges, for garnish
• 2 1/2 cups all-purpose flour, plus more for rolling
• 1/2 cup vegetable shortening (3 1/2 ounces)
• 2 tablespoons pitted and finely chopped kalamata olives
• 1 teaspoon salt
• 1 cup warm water
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 onion, diced
• 2 teaspoons ground toasted cumin seeds
• 1/2 teaspoon hot red pepper flakes
• 8 ounces cooked black beans
• Salt and freshly ground black pepper
• 1/2 bunch fresh cilantro, minced
• 8 ounces tomatillo, papery husks removed, cut into 1/4-inch dice

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