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

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