A unique and tasty salsa consisting of grilled shrimp, avocado and jicama served with nachos made with a black bean paste and queso cheese. Recipe by Chef Dean Fearing.

Avocado, Jicama and Grilled Shrimp Salsa on Black Bean with Granqueso Cheese Nachos

Salsa:
12 large shrimp (10 to 15 count), grilled and chopped
1 tablespoon minced garlic
3 tablespoons minced jalapeño (seeds optional)
1/3 cup minced Texas 1015 sweet onions
1/2 cup avocado, 1/4-inch dice
1/2 cup jicama, 1/4-inch dice
1/3 cup red tomato, 1/4-inch dice
1/3 cup yellow tomato, 1/4-inch dice
1 tablespoon fresh ginger, grated
2 tablespoons chopped cilantro
1 tablespoon chopped basil
3 tablespoons fresh lime juice
3 tablespoons Spanish olive oil
Salt to taste

 

Black Bean-Wisconsin GranQueso Cheese Nachos:
2 dozen triangle-shaped tortilla chips
1 cup cooked black beans, pureed to make a paste
1/3 cup grated Wisconsin GranQueso cheese

1. For Salsa: Season shrimp with salt. Grill over medium heat until cooked. Cool shrimp, chop and combine with remaining ingredients. Season with salt to taste. Place salsa on top of black bean nachos and serve.
2. For Black Bean-GranQueso Nachos: Spread tortilla chips with room temperature black bean paste. Sprinkle liberally with GranQueso cheese.

Makes 8 to 10 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.