Shrimp Nachos with Avocado-Tomato Salsa | Seafood Recipes | Weber Grills | Weber US

Name: Shrimp Nachos with Avocado-Tomato Salsa | Seafood Recipes | Weber Grills | Weber US
Ingredients: 2 ripe Hass avocados, cut into ¼-inch dice; 1 large vine-ripened tomato, stem and seeds removed, cut into ¼-inch dice; 2 tablespoons fresh lime juice; 1 tablespoon finely chopped fresh cilantro leaves; 1 garlic clove, minced or pushed through a press; ½ teaspoon ground cumin; Kosher salt; Freshly ground black pepper; 1 ear fresh corn, husked; Extra-virgin olive oil; ¼ teaspoon chipotle chile powder; 20 large shrimp (21/30 count), peeled and deveined, tails removed; 6 ounces/170 grams tortilla chips; 8 ounces/225 grams coarsely shredded sharp cheddar cheese (about 2 cups); 4 scallions (white and light green parts only), thinly sliced, white part and light green parts separated; 1 small jalapeño pepper, stemmed and seeded, finely chopped; 1 tablespoon chopped fresh cilantro leaves

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Check out this delicious recipe for Shrimp Nachos from Weber—the world's number one authority in grilling.

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Ingredients

2 ripe Hass avocados, cut into ¼-inch dice
1 large vine-ripened tomato, stem and seeds removed, cut into ¼-inch dice
2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro leaves
1 garlic clove, minced or pushed through a press
½ teaspoon ground cumin
Kosher salt
Freshly ground black pepper
1 ear fresh corn, husked
Extra-virgin olive oil
¼ teaspoon chipotle chile powder
20 large shrimp (21/30 count), peeled and deveined, tails removed
6 ounces/170 grams tortilla chips
8 ounces/225 grams coarsely shredded sharp cheddar cheese (about 2 cups)
4 scallions (white and light green parts only), thinly sliced, white part and light green parts separated
1 small jalapeño pepper, stemmed and seeded, finely chopped
1 tablespoon chopped fresh cilantro leaves