Directions

1. Preheat oven to 400F. Brush the tortillas with a little olive oil and bake until crisp, 15 to 20 minutes, flipping them once during the process. Set aside while you prepare the shrimp. 
   

2. Place the shrimp in a large bowl, drizzle with enough olive oil to lightly coat, sprinkle with The Usual and toss to combine. Set aside to marinate at room temperature.
   

3. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place a large skillet or paella pan over the fire and allow it to preheat for 10 minutes. Meanwhile, grill the corn until it’s lightly charred on all sides, then set aside.
   

4. Pour the shrimp into the hot skillet (using a rubber spatula to get all the seasoned oil) in an even layer, and cook without stirring (rotating pan if needed for even heat) until one side is lightly browned, 1 to 2 minutes. Use a fish spatula to flip the shrimp, rotate the pan and cook for another minute or two. Remove the pan from heat and set aside while you prepare the toppings. 
   

5. Trim the corn kernels from the cob, place in serving bowl and dress them with a squeeze of lime and a pinch of salt. Top the tortillas with black beans and a sprinkling of cheese and heat in the oven until the cheese melts. Serve the tostadas topped with shrimp and your other favorite toppings and serve.