RECIPE

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

• Recipe by Dean Fearing

Ingredients

SHRIMP

1. 12 large shrimp (10-15 count), peeled, deveined, tails removed
2. 4 tablespoons extra virgin olive oil
3. 1 ripe avocado, peeled, pit removed, cut into 1/4" dice
4. 1/2 cup jicama, peeled, cut into 1/4" dice
5. 1 small red tomato, peeled, seeded and cut into 1/4" dice
6. 1 half small red onion, cut into 1/4" dice
7. 1 tablespoon jalapeño, minced (seeds optional)
8. 2 cloves garlic, minced
9. 1 tablespoon cilantro, finely chopped
10. 2 tablespoons fresh lime juice
11. Salt to taste

NACHOS

1. 2 dozen triangle shaped fried tortilla chips
2. 1 cup cooked black beans, puréed to a paste
3. 1 cup grated Montasio cheese

Directions

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 jalapeño-jack cheese if Montasio is unavailable.