Shrimp-and Black Bean Nachos
(Starter)

INGREDIENTS (Shrimp Salsa)

3/4 cup chopped fresh cilantro
1/2 cup diced red onion
2 tablespoons fresh lime juice
1 tablespoon minced seeded serrano chile
1 tablespoon extra-virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 pound medium shrimp, cooked, peeled, and chopped
2 cups diced tomato
1/2 cup diced peeled avocado

INGREDIENTS (Remaining)

1 cup drained canned black beans
1/2 teaspoon ground cumin
30 baked tortilla chips

DIRECTIONS

To prepare shrimp salsa, combine first 9 ingredients in a large bowl; toss well. Cover and refrigerate 30 minutes. Add tomato and avocado; stir well.

Place the beans and cumin in a food processor or blender, and process 30 seconds or until smooth. Spread each chip with 1 teaspoon black-bean mixture. Top with 1 tablespoon shrimp salsa. Serve immediately.

Calories: 83 (26% from fat). Fat: 2.4g (sat 0.4g, mono 1.4g, poly 0.4g). Protein: 5.4g. Carbohydrate: 10.7g. Fiber: 1.6g. Cholesterol: 26mg. Iron: 1.2mg. Sodium: 187mg. Calcium: 29mg.

SERVINGS: 15 (serving size: 2 nachos)

These are worthy of a special occasion.

Recipe from Cooking Light, MAY 1999.