Fried Five-Spice Shrimp Salad with Black Beans and Avocados

Ingredients

• 2 cups canola or vegetable oil
• 6 cups lettuce (your choice)
• 1 can (15 to 16 ounces) black beans, drained
• 1 avocado, cut into medium dice
• ½ red onion, halved and thinly sliced
• 1 cup halved cherry or grape tomatoes, halved and lightly salted
• ¼ cup cilantro leaves
• ¼ cup all-purpose flour
• 1½ teaspoon five-spice powder
• 1 pound peeled and deveined medium shrimp
• Salt and ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons lime juice