In a large bowl, mix together all the ingredients for the black bean salad until well combined.

In a deep pot, heat vegetable oil for frying the tortillas. Once the oil is hot, place a tortilla in the oil and use a mesh ladle to press down the center, submerging it in the oil. The sides of the tortilla will rise up, forming a hat shape. Remove when golden brown and place upside down on a tray lined with paper towels to drain excess oil.

In a skillet, heat the olive oil and sauté the garlic for a few seconds. Add the shrimp and cook until they turn pink. Add the cilantro to the shrimp when they are halfway cooked.

Divide the shrimp among the tortilla hats.

Sprinkle a little cilantro on top and serve.