Shrimp Nachos

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…..by the way, this is a great dish to take out to the grill….just add margs and amigos…..call 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

Nachos

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…..top with the shrimp “salsa”, eat and repeat.

Todd Piper-Hauswirth