Super-Duper Nachos

Name: Super-Duper Nachos
Ingredients: 1 tablespoon olive oil; 2 teaspoons lime juice; 14 teaspoon chili powder; 14 teaspoon cumin; salt, to taste; 2 teaspoons finely minced garlic; 24 medium shrimp, peeled, deveined and rinsed; 48 large flat tortilla chips; 1 12 cups gridiron guacamole; 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice or 12 cup prepared salsa, drained; 34 cup grated monterey jack cheese; 48 pickled jalapeno peppers, drained and patted dry; 2 tablespoons chopped parsley or 2 tablespoons cilantro

13 ingredients

12 steps

Ingredients

1 tablespoon olive oil
2 teaspoons lime juice
14 teaspoon chili powder
14 teaspoon cumin
salt, to taste
2 teaspoons finely minced garlic
24 medium shrimp, peeled, deveined and rinsed
48 large flat tortilla chips
1 12 cups gridiron guacamole
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice or 12 cup prepared salsa, drained
34 cup grated monterey jack cheese
48 pickled jalapeno peppers, drained and patted dry
2 tablespoons chopped parsley or 2 tablespoons cilantro

Directions

1

In a bowl, combine the oil, lime juice, chili powder, cumin, salt and garlic.
2

Toss with the shrimp; let rest for 15 minutes.
3

Remove shrimp from the marinade.
4

Saute in a skillet to cook through, about 2 minutes per side.
5

Halve the shrimp lengthwise and set aside, covered, in the refrigerator.
6

Assemble the nachos in batches: Arrange the tortilla chips on baking sheets; place a shrimp half, cut-side down, on each chip.
7

Top each with 1 teaspoon of guacamole; sprinkle with tomato and cheese, then top with a jalapeno slice.
8

Sprinkle with parsley.
9

Just before serving, broil the nachos to melt the cheese, about 1 minute.
10

Serve immediately.
11

Makes 48 nachos.
12

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