Black bean nachos with shrimp salsa.

What can I say about the perfect plate of nachos?  This dish totally embodies everything I love about Mexican Food….even trashy bar Nachos are killer good!….this recipe is a cool twist on the macho-nacho.  Cold shrimp “salsa” on a hot crispy tortilla… the way, this is a great dish to take out to the grill….just add margs and amigos… me too!

Shrimp “salsa”

  • 1 carton FRESH chuncky pico de gallo – or homemade
  • 1 LB. cooked shrimp, shells and tail removed, diced up (scallops, and bay shrimp are good here too)
  • juice of 1 lime
  • a kiss of tequila
  • dash of salt
  • *stir in some avocado chunks, diced mango…its all good
  • in a non-reactive bowl, mix all the above, cover and chill


Spread DESERT PEPPER BLACK BEAN OR PINTO BEAN dip on a sturdy tortilla chip, sprinkle with shredded cheese, pop under the broiler (or on the grill), warm through and melt the cheese… with the shrimp “salsa”, eat and repeat.

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