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.