Ingredients
Pico de Gallo
½ small red onion, finely chopped
1 jalapeño or 2 serrano peppers, seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced (about 2 tbsp.)
1 tsp. hot sauce, such as Frank’s RedHot
Salt
2 red vine or 4 plum tomatoes, seeded and chopped
½ tsp. ground cumin
A handful of fresh cilantro, finely chopped (about 1/4 cup)
Guacamole
1 ripe Hass avocado—pitted, peeled, and chopped
2 to 3 tbsp. finely chopped red or white onion
1 small clove garlic, grated
1 small lemon, juiced (about 3 tbsp.)
Salt
Nachos
1 ¼ lb. medium shrimp—peeled and deveined, without tails
2 large cloves garlic, grated
1 tbsp. Old Bay Seasoning
1 ½ tsp. chipotle chile powder or ancho chile powder
Salt and pepper
1 tbsp. olive oil
1 lime, juiced (about 2 tbsp.)
1 tbsp. butter
1 bag (12 oz.) fancy corn tortilla chips (not too thin)
3 cups shredded pepper Jack or Monterey Jack cheese
Pickled jalapeño slices, for topping
Directions
Step 1
Preheat the oven to 425°.
Step 2
For the pico, in a small bowl, mix the onion, peppers, garlic, lime juice, and hot sauce; season with salt. Let stand a few minutes to draw out the liquid, then toss with the tomatoes, cumin, and cilantro.
Step 3
For the guacamole, in a small bowl, mix the avocado, onion, garlic, and lemon juice; season with salt.
Step 4
In a medium bowl, toss the shrimp, garlic, Old Bay, and chile powder. Season with salt and pepper.
Step 5
Heat a large cast-iron skillet over medium-high. Add the oil, one turn of the pan. Add the shrimp. Cook, turning once, until opaque in the centers and browned at edges, about 3 minutes. Add the lime juice and butter to the skillet; toss with the shrimp. Transfer the shrimp and juices to another medium bowl.
Step 6
Arrange the chips on a large rimmed baking sheet. Bake until toasted, 2 to 3 minutes. Sprinkle with half of the cheese. Top with the shrimp; sprinkle with the remaining cheese. Broil until the cheese melts, about 3 minutes. Top with the pico, guacamole, and jalapeños.
