Nachos with Shrimp Salsa

  • Marinade:
  • 1/2 cup lime juice
  • 1 tablespoon minced, fresh ginger
  • 2 garlic cloves, thinly slices
  • 1 tablespoon finely chopped cilantro
  • Pinch red pepper flakes
  • 1 pound large shrimp, shelled and deveined
  • 1/4 cup olive oil
  • Salsa:
  • 1 tomato, seeded and diced
  • 3 green onions, finely chopped
  • Juice of 1 lime
  • 1 tablespoon finely chopped cilantro
  • Coarse salt
  • 8 ounces tortilla chips
  • 3 cups refried black beans
  • 1 cup grated anejo cheese
  • In a non reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely.

  • Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix.

  • Preheat the broiler. Spread tortilla chips out in an oven proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes.

  • To serve, top with shrimp salsa.

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