Firey Grilled Shrimp Nachos
1 lb. Wild Gulf Brown Shrimp, thawed, peeled and deveined
1/2 c. H-E-B Texas Style Barbecue Sauce
1/2 tsp. Central Market Organics Ground Cayenne Pepper
1 grilling mesh
8 H-E-B Baked Corn Tostadas, broken into 4 wedges or your favorite H-E
-B Tortilla Chips
1 bag (8 oz.) H-E-B Shredded Reduced Fat Mexican Blend Cheese
1 can (6 oz.) H-E-B Sabor Tradicional Jalapeño Slices
Combine shrimp, barbecue sauce and cayenne pepper in large zipper bag.
Marinate in refrigerator 1 hour or until ready to grill.
Heat charcoal or gas grill to 400°F. Line baking sheet with foil. Plac
e grilling mesh on top, spray with non-stick spray. Arrange marinated
shrimp on mesh, grill with lid down 4 minutes. Do not overcook.
Arrange tostada pieces on another foil lined baking sheet. Place a shr
each. Top with 1 Tablespoon cheese and sliced jalapeño peppers.
sheet on grill with lid down 3 minutes or until cheese m
elts. Serve hot.
Serving size: 1, Calories: 45, Cholesterol: 25mg, Sodium: 140mg, Carbo
hydrates: 3g, Dietary Fiber: 0g, Sugar: 0g, Protein: 4g
My H-E-B Texas Life Magazine, September 2011