Grilled Shrimp, Avocado, and Jicama Salsa on Black Bean Nachos

 

Slideshow:Fast Hors d'Oeuvres

 

  • Servings: 6-8 SERVINGS AS HORS D'OEUVRES
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Cocktail Party, Dinner Party, American, Southwestern/Tex-Mex, Appetizers/starters, Fast

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Ingredients

shrimp
  • 12 large shrimp (10-15 count), peeled, deveined, tails removed
  • 4 tablespoons extra virgin olive oil
  • 1 ripe avocado, peeled, pit removed, cut into 1/4" dice
  • 1/2 cup jicama, peeled, cut into 1/4" dice
  • 1 small red tomato, peeled, seeded and cut into 1/4" dice
  • 1 half small red onion, cut into 1/4" dice
  • 1 tablespoon jalapeño, minced (seeds optional)
  • 2 cloves garlic, minced
  • 1 tablespoon cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • Salt to taste
nachos
  • 2 dozen triangle shaped fried tortilla chips
  • 1 cup cooked black beans, purÉed to a paste
  • 1 cup grated Montasio cheese

How to make this recipe

  1. Preheat grill. Brush the shrimp using 1 tablespoon of the olive oil. Season shrimp with salt. Place shrimp on grill over medium heat and cook for about 5 minutes, turning each shrimp after 2 minutes. Remove shrimp from grill and cool, then finely dice. Combine with remaining ingredients.
  2. Preheat oven to 375°. Spread tortilla chips with black bean paste and place on sheet pan. Sprinkle liberally with Montasio cheese. Place nachos in oven and bake for 4-5 minutes or until cheese has melted. Remove and place nachos on serving platter.
  3. Spoon a small portion of salsa on top of each Black Bean Nacho and serve.

Notes

Montasio cheese is a hard ripened goat cheese. You may substitute a good jalapeno-jack cheese if Montasio is unavailable.

Contributed By Published August 2010

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