Servings: Serves 6
Note: Cavolo nero is a dark green kale from Tuscany; if unavailable, substitute another variety of kale.
To make shells: Preheat oven to 350°. Brush tortillas on both sides with olive oil, and arrange on a baking sheet. Cook 15 to 20 minutes, or until golden and crispy. Let cool in pan; set aside.
To make salad: Put black beans in a large bowl; mix in cumin and ancho chili powder. Season to taste with salt and pepper. Add remaining salad ingredients; toss lightly to combine. Put salad in refrigerator until ready to serve.
To make vinaigrette: In a medium bowl, whisk together lime juice, vinegar, shallot, garlic, salt, and sugar. Let sit for 10 minutes to dissolve salt and sugar. Add cilantro and cumin, then slowly whisk in oil. Set aside.
To make shrimp: Season shrimp all over with zest, salt, ancho chili powder, olive oil, and serrano chili (if using). Grill or sauté in a large skillet in batches over high heat, 1 to 2 minutes per side (until flesh is opaque); remove from heat.
To assemble tostadas: Toss salad, shrimp, and vinaigrette together. Place baked tortilla shells on a large platter, and add a handful of mixture to each; serve.
From the September 2009 issue of O, The Oprah Magazine
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