Grilled Shrimp, Avocado, and Jicama Salsa on Black Bean Nachos

• 12 large shrimp (10-15 count), peeled, deveined, tails removed
• 4 tablespoons extra virgin olive oil
• 1 ripe avocado, peeled, pit removed, cut into 1/4" dice
• 1/2 cup jicama, peeled, cut into 1/4" dice
• 1 small red tomato, peeled, seeded and cut into 1/4" dice
• 1 half small red onion, cut into 1/4" dice
• 1 tablespoon jalapeno, minced (seeds optional)
• 2 cloves garlic, minced
• 1 tablespoon cilantro, finely chopped
• 2 tablespoons fresh lime juice
• Salt to taste
• 2 dozen triangle shaped fried tortilla chips
• 1 cup cooked black beans, purEed to a paste
• 1 cup grated Montasio cheese

1. Preheat grill.
2. Brush the shrimp using 1 tablespoon of the olive oil.
3. Season shrimp with salt.
4. Place shrimp on grill over medium heat and cook for about 5 minutes, turning each shrimp after 2 minutes.
5. Remove shrimp from grill and cool, then finely dice.
6. Combine with remaining ingredients.
7. Preheat oven to 375.
8. Spread tortilla chips with black bean paste and place on sheet pan.
9. Sprinkle liberally with Montasio cheese.
10. Place nachos in oven and bake for 4-5 minutes or until cheese has melted.
11. Remove and place nachos on serving platter.
12. Spoon a small portion of salsa on top of each Black Bean Nacho and serve.

shrimp, extra virgin olive oil, avocado, jicama, red tomato, red onion, jalapeno, garlic, cilantro, lime juice, salt, tortilla chips, black beans, montasio cheese

Taken from www.foodandwine.com/recipes/grilled-shrimp-avocado-and-jicama-salsa-on-black-bean-nachos (may not work)