Shrimp And Black Bean Nachos

• Shrimp Salsa
• 3/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• 2 tablespoons fresh lime juice
• 1 tablespoon minced seeded serrano chili
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 lb medium shrimp, cooked, peeled, and chopped
• 2 cups diced tomatoes
• 1/2 cup diced peeled avocado
• Remaining ingredients
• 1 cup drained canned black beans
• 1/2 teaspoon ground cumin
• 30 baked corn tortilla chips

1. To make Shrimp Salsa: mix together the first 9 ingredients in a large mixing bowl; toss to combine; cover and refrigerate for 30 minutes.
2. Add in the tomato and avocado; stir to combine; set aside.
3. Add the beans and cumin to the container of a food processor or blender; process for 30 seconds or until smooth.
4. Spread each chip with 1 teaspoon black bean mixture.
5. Top each chip with 1 tablespoon shrimp mixture.
6. Serve immediately.

shrimp salsa, fresh cilantro, red onion, lime juice, seeded serrano chili, extra virgin olive oil, worcestershire sauce, salt, black pepper, shrimp, tomatoes, avocado, remaining ingredients, black beans, ground cumin, tortilla chips

Taken from www.food.com/recipe/shrimp-and-black-bean-nachos-116576 (may not work)