Ingredients for - Shrimp and Jalapeno Nachos

1. Sour cream ½ cup
2. Avocado, peeled and pitted ½
3. Lemon, juiced ½
4. Small Gulf shrimp (50 to 60 per pound), thawed and drained 1 pound
5. Vegetable oil 1 tablespoon
6. Ground dried chipotle pepper ¼ teaspoon
7. Salt and ground black pepper to taste ¼ teaspoon
8. Cayenne pepper, or to taste 1 pinch
9. Large (restaurant-style) tortilla chips, or as needed 50
10. Jalapeno peppers, seeded and very thinly sliced 2
11. Shredded pepperjack cheese, or as needed 3 ½ cups
12. Cherry tomatoes, sliced - or as needed 15
13. Chopped fresh cilantro ¼ cup

How to cook deliciously - Shrimp and Jalapeno Nachos

1 . Stage

Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.

2 . Stage

Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.

3 . Stage

Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.

4 . Stage

Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.

5 . Stage

Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.

6 . Stage

Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.

7 . Stage

Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.