Shrimp Nachos Libre
- 3 oz shrimp (26/30 large =s 12 shrimps)
- 1.25 oz cheddar cheese (shredded)
- 1 oz round tortilla chips (=s 12)
- 6 tbs guacamole (see below)
- 6 tbs pico de gallo (see below)
- 1/2 tbs Cottonmouth
- 1/2 tbs olive oil
- 1/4 tsp salt
Pico de Gallo
- 7 oz tomato raw (about 1 medium)
- 1 oz jalapeno (1 jalapeno)
- 2 oz onion (1/4 a medium onion)
- 1 tbs cilantro (chopped or hand torn)
- 1 tsp garlic (1 clove)
- 1/2 tsp salt
- 1.5 tbs lime (half a lime squeezed optional)
- 5.25 oz avocado (=1 Hass avocado)
- 1 tsp chopped garlic (= 1 clove)
- 1/4 tsp salt
- In a bowl add the cleaned shrimp, salt, olive oil and Cottonmouth. Mix well.
- Get your grill up to medium. 325° to 374°
- Start the oven at 350°
- Place shrimp on grill and sear both sides 2 minutes and remove from heat.
- Layer a cookie sheet with tin foil.
- Lay out the tortilla chips out evenly like cookies. Mine fit 12 chips.
- Put about a 1/2 a tablespoon of shredded cheddar on each chip.
- Add a shrimp to each chip (nacho).
- Place shrimp nachos in oven for 10 minutes.
- Pull cookie sheet from oven.
- Place nachos on a plate, add a bit of guacamole, some pico de gallo, and eat eat!
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