SUPER-DUPER NACHOS

Super-Duper Nachos image

Provided by @MakeItYours

Number Of Ingredients 13

1 tablespoon olive oil
2 teaspoons lime juice
1/4 teaspoon chili powder
1/4 teaspoon cumin
Salt, to taste
2 teaspoons finely minced garlic
24 medium-sized shrimp, peeled, deveined and rinsed
48 large, flat tortilla chips
1 1/2 cups Gridiron Guacamole
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, or about 1/2 cup prepared salsa, drained
3/4 cup grated Monterey Jack cheese
48 pickled jalapeño slices, drained and patted dry
2 tablespoons chopped parsley or cilantro

Steps:

In a bowl, combine the oil, lime juice, chili powder, cumin, salt and garlic. Toss with the shrimp; let rest for 15 minutes. Remove shrimp from the marinade. Sauté in a skillet to cook through, about 2 minutes per side. Halve the shrimp lengthwise and set aside, covered, in the refrigerator.
Assemble the nachos in batches: Arrange the tortilla chips on baking sheets; place a shrimp half, cut-side down, on each chip. Top each with 1 teaspoon of guacamole; sprinkle with tomato and cheese, then top with a jalapeño slice. Sprinkle with parsley.
Just before serving, broil the nachos to melt the cheese, about 1 minute. Serve immediately.
KITCHEN COUNTER:
Makes 48 nachos. Per nacho: 35 calories, 3g carbohydrate, 1g protein, 2.5g fat, 5mg cholesterol.