Shrimp and Jalapeno Nachos

Ingredients

• 1/2 cup sour cream
• 1/2 avocado, peeled and pitted
• 1/2 lemon, juiced
• pound small Gulf shrimp (50 to 60 per pound), thawed and drained
• tablespoon vegetable oil
• 1/4 teaspoon ground dried chipotle pepper
• salt and ground black pepper to taste
• pinch cayenne pepper, or to taste
• large (restaurant-style) tortilla chips, or as needed
• jalapeno peppers, seeded and very thinly slice d
• 1/2 cup sshredded pepperjack cheese, or as needed
• cherry tomatoes, slice d - or as needed
• 1/4 cup chopped fresh cilantro

Instructions

1. Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado cream sauce until needed.
2. Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
3. Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
4. Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
5. Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
6. Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
7. Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Tips

You can use any cheese you want; you are the boss of your cheese choices! You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like.