Shrimp Nachos with WHite Cheddar Sauce and hass Avocado Grapefruit Salsa

By mdg_

Ingredients

• For the Salsa:
• 3 ripe, fresh Haas avocados,peeled, seeded and scooped out.
• 1 cup diced ruby red grapefruit
• 1 serrano chili, finely diced (wear gloves)
• 3 scallions, sliced into 1/8 inch circles
• 1/2 cup cilantro, chopped
• 2 TBS olive oil
• Kosher salt
• Black pepper
• For the shrimp nachos with white cheddar sauce:
• 3 TBS unsalted butter
• 3 TBS flour
• 1 1/2 cups milk
• 1 cup shredded sharp white cheddar cheese
• 2 tsp ground cumin, divided use
• 1 dried chipolte chile
• 1 lb. peeled shrimp, finely diced
• Kosher salt
• Pepper
• 1 10 oz bag baked tortilla chips
• Haas avocado salsa (above)
• 1/2 cup shredded white cheddar cheese for garnish

Preparation

Step 1

For the salsa:
Place the avocado in a bowl and gently mash with a fork. Add the grapefruit, serrano chili, scallions, cilantro and oil, and gently mix together. Season with kosher salt and black pepper; set aside.

For the nachos:
Melt the butter in a skillet over medium heat. Add the flour and cook, whisking constantly, for 4-5 minutes. Gradually add the milk, stirring until it becomes thick and smooth, about 5 minutes. Add the cheese, and stir until melted and sauce is smooth. Whisk in half of the cumin and season with salt; set aside.

Place a skillet over medium heat and add the oil, chili and remaining half of the cumin. Once the oil is hot, carefully add the shrimp, and cook for 2-3 minutes, tehn remove from heat. Remove the chipolte chili before serving.

To serve, pile the tortilla chips on a platter and top with the cheese sauce, chipolte shrimp and Haas avocado grapefruit salsa. Garnish with shredded cheese.