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| 1 x ca. 450 g | Large shrimp; shelled, deveined |
| 1/4 Tasse | olive oil |
| | === Marinade === |
| 1/2 Tasse | lime juice |
| 1 Esslöffel | Ginger fresh, minced |
| 2 | Garlic cloves thinly sliced |
| 1 Esslöffel | cilantro finely chopped |
| 1 Prise | red pepper flakes |
| | === Salsa === |
| 1 | Tomato; seeded and diced |
| 3 | green onions finely chopped |
| | Juice of 1 lime |
| 1 Esslöffel | cilantro finely chopped |
| | salt coarse |
| 8 x ca. 30 g | Tortilla chips |
| 3 Tasse | Refried black beans |
| 1 Tasse | Grated anejo cheese |
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In a non-reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely. Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix. Preheat the broiler. Spread tortilla chips out in an oven-proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes. To serve, top with shrimp salsa. This recipe yields ?? servings.
Recipe
from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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