Preheat oven to 425F. In a large ziploc bag, add the shrimp, 1 tablespoon + 1 teaspoon of olive oil, 1 tablespoon of sriracha, worcestershire, sugar, garlic and ¼ cup of cilantro. Set aside.

Spray both sides of each tortilla with avocado oil cooking spray , season with salt and place on a large baking sheet. Bake for 5 minutes and turn over and continue to cook for 5-7 minutes more, until tortillas are crispy.

While the tortillas are baking, drain the shrimp into a colander.  Heat  a skillet over medium heat.  Add the shrimp and saute until cooked for about 3-4 minutes, until opaque and pink. Taste and adjust seasonings. 

Gently heat the refried beans over medium heat in a small pot or in the microwave. Set aside.

Toss the mango, half of the cilantro, and  romaine lettuce with 1 tablespoon of olive oil and squeeze or two of lime juice. 

Assemble the tostadas: Spread a layer of refried beans on top of each tortilla. Add lettuce and mango mix, top with shrimp.  Garnish with queso fresco, more cilantro and avocado if desired. Enjoy!