• Prepare ingredients for refried beans by dicing onion and rinsing pinto beans (save the can the pinto beans came in*).
• Add about a tablespoon of olive oil to a large skillet and then add diced onion. Cook on medium/high heat for about 2 minutes - onions should become fragrant and slightly transparent.
• Add pinto beans to the large skillet. Fill the can the pinto beans came in with water about ¾ of the way up. Let pinto beans and onion have cooked for a couple minutes and from there add the measured water. Cook on medium/high heat letting it simmer, stir occasionally.
• When water begins to cook down, add chipotle salsa and begin stirring and mashing the pinto beans with a fork.
• Cook until mashed beans have absorbed water and take on a thicker, smooth consistency. Add salt to taste

Spicy Shrimp Tacos with Cilantro & Garlic:

• Rinse shrimp under cold water, pat them dry and then add them to a gallon bag (mixing bowl also works for this*). Season them with: fresh squeezed lemon juice, Franks original hot sauce, garlic powder, season salt, taco seasoning and sea salt. Mix around ingredients until shrimp are fully coated.
• Drizzle olive oil in a large skillet over medium high heat and begin to add shrimp. Cook until pink on both sides* about 5-8 minutes. *If shrimp begin to tightly curl up remove them from heat - they're getting overcooked!

The Perfect Corn Tortillas:

• Coat a large skillet with vegetable oil over high heat and give enough time for oil to heat up and get hot.
• Add tortillas to skillet and cook to desired golden brown.
• Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat *they will begin to harden as they cool.

Taco Assembly:

• My favorite way to assemble this delicious taco is refried beans generously spread on the tortilla followed by shrimp, chopped cilantro, cheese and sour cream on top! -ENJOY!