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Avocado, Jicama & Grilled Shrimp Salsa on Black Bean-Montasio Cheese Nachos

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Avocado, Jicama & Grilled Shrimp Salsa on Black Bean-Montasio Cheese Nachos
Category: Appetizer

Re-Calculate: Ingredients

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Ingredients
  • 12 12 12large shrimp (10-15 count), grilled and chopped
  • 1 1 1Tbsp. TABLESPOON_USVolumeminced garlic
  • 3 3 3Tbsp. TABLESPOON_USVolumeminced jalapeņo (seeds optional)
  • 1/3 0.33 0.33cup CUP_USVolumeminced Texas 1015 sweet onions
  • 1/2 0.5 0.5cup CUP_USVolumeHass Avocado, 1/4" dice
  • 1/2 0.5 0.5cup CUP_USVolumejicama, 1/4" dice
  • 1/3 0.33 0.33cup CUP_USVolumered tomato, 1'4" dice
  • 1/3 0.33 0.33cup CUP_USVolumeyellow tomato, 1/4" dice
  • 1 1 1Tbsp. TABLESPOON_USVolumegrated fresh ginger
  • 2 2 2Tbsp. TABLESPOON_USVolumechopped cilantro
  • 1 1 1Tbsp. TABLESPOON_USVolumechopped basil
  • 3 3 3Tbsp. TABLESPOON_USVolumefresh lime juice
  • 3 3 3Tbsp. TABLESPOON_USVolumeSpanish olive oil
  • salt to taste
  • Black Bean-Montasio "Nachos"
Instructions
  1. Season shrimp with salt.
  2. Grill over medium heat until cooked.
  3. Cool shrimp, chop and combine with remaining ingredients.
  4. Season with salt to taste.
  5. Place salsa on top of black bean nachos and serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Avocado, Jicama & Grilled Shrimp Salsa on Black Bean-Montasio Cheese Nachos Recipe Comments

yum yum yum.

Yum!

lizzy - Fri, 11/13/09 - 08:42 am