4 OF JULY PARTY SHRIMP AND BLACK BEAN NACHOS ENJOY DAN:

SHRIMP AND BLACK BEAN NACHOS FOR THE VANDUSEN FIREWORKS PARTY

                                                                                                   By CHEF DAN:

15 servings

SHRIMP SALAS:

12 shrimp, (10-15 count) grilled and chopped

1 tablespoon garlic, minced

1 jalapeno (seeds optional)

1/2-cup Walla Walla sweet onion, diced

1/2-cup jicama, 1/4-inch diced

1 thumb-size fresh ginger, grated

3/4-cup fresh cilantro or parsley

1/4-cup fresh basil, chopped

3 tablespoons lime juice

2 tablespoon olive oil

1 avocado, 1/4-inch dice

8 cherry tomatoes, halved

Season with sea salt and freshly ground black pepper

REMAINING INGREDIENTS:

1 (15 Oz) can black beans

30 baked tortilla chips

1 teaspoon ground cumin

3 cups Monterey Jack cheese, shredded

DIRECTIONS:

1.   To prepare shrimp salsa, combine first 10 ingredients together in a bowl; toss well.

2.   Season with sea salt and freshly ground black pepper.

3.   Add avocado and tomato and stir well.

4.   Place the beans and cumin in a blender, and process 30-40 seconds or until smooth.

5.   Spread each chip with 2 teaspoons black-bean mixture.

6.   Top with 1 teaspoon shrimp salsa.

7.   Sprinkle with Monterey Jack cheese.

ENJOY DAN:                                           BON-APPETITE!!