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

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

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Cooking tools:

  • Grill
  • Perforated grill pan
  • Cast iron skillet
  • Foil pan
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoon
  • Pastry brush
  • Tongs
  • Oven mitt
  • Serving bowl

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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