You are here: Home » Recipes » Nachos with Shrimp and Avocado Tomato Salsa Nachos with Shrimp and Avocado Tomato Salsa Recipe by Lynda Balslev Yield 6 servings Perfect of gathering of all kinds, these nachos are a great pick-up snack. Lynda Balslev PrintEmail Ingredients Salsa:2 large ripe avocados, peeled, pitted and diced1 medium medium tomato, stemmed, seeded and minced1 small jalepeno pepper, stemmed, seeded and minced1/4 cup finely chopped red onion1 garlic clove, minced2 tablespoons fresh lime juice1 tablespoon finely chopped fresh cilantro1/2 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon freshly ground black pepperNachos:3/4 pound (26/30) shrimp, shelled and deveined 1/2 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 tablespoon extra-virgin olive oil3 cups shredded Monterey Jack cheese8 ounces tortilla chips2 green onions, white and green parts thinly sliced1/2 cup cilantro leaves, loosely packed Instructions To prepare salsa, place all ingredients in a medium bowl. Stir to combine. Season shrimp all over with cumin, salt and pepper. Heat oil in a large skillet over medium-high heat. Add shrimp in one layer without overcrowding the pan. Cook until pink on both, turning once, about 2 minutes. (Shrimp will continue to cook in the oven.) Transfer shrimp to a plate lined with a paper towel. Preheat oven broiler. Spread tortilla chips in a 13 x 9-inch baking pan. Sprinkle half the cheese over chips. Arrange shrimp overcheese and sprinkle remaining cheese over shrimp. Broil about 6 inches fromheat source until cheese is melted and bubbly, 3 to 5 minutes. Remove from oven and drop spoonfuls of salsa over nachos. Sprinkle green onions and fresh cilantro all over. Serve immediately.