Name: Grilled Shrimp, Avocado, and Jicama Salsa on Black Bean Nachos
Yield: 6-8 SERVINGS AS HORS D'OEUVRES
Ingredients: 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; 2 dozen triangle shaped fried tortilla chips; 1 cup cooked black beans, purÉed to a paste; 1 cup grated Montasio cheese

Step 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.

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Step 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.
Step 3

Spoon a small portion of salsa on top of each Black Bean Nacho and serve.

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

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