Super-Duper Nachos

By á-174942

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons lime juice
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt to taste
• 2 teaspoons finely-minced garlic
• 24 medium shrimp peeled, deveined, and rinsed
• 48 large flat tortilla chips
• 1 1/2 cups Gridiron Guacamole (see recipe)
• 2 ripe plum tomatoes seeded, and cut into 1/4" dice - (or abt 1/2 cup prepared salsa, drained)
• 3/4 cup grated Monterey Jack cheese
• 48 pickled jalapeño slices drained, patted dry
• 2 tablespoons chopped parsley or cilantro

Details

Servings 48

Preparation

Step 1

In a bowl, combine the oil, lime juice, chili powder, cumin, salt and garlic. Toss with the shrimp; let rest for 15 minutes. Remove shrimp from the marinade. Sauté in a skillet to cook through, about 2 minutes per side. Halve the shrimp lengthwise and set aside, covered, in the refrigerator.

Assemble the nachos in batches: Arrange the tortilla chips on baking sheets; place a shrimp half, cut-side down, on each chip. Top each with 1 teaspoon of guacamole; sprinkle with tomato and cheese, then top with a jalapeño slice. Sprinkle with parsley.

Just before serving, broil the nachos to melt the cheese, about 1 minute. Serve immediately.

This recipe yields 48 nachos.

Per nacho: 35 calories, 3g carbohydrate, 1g protein, 2.5g fat, 5mg cholesterol.