Shrimp Nachos with Avocado-Tomato Salsa | Seafood Recipes | Weber HK

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

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Ingredients

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