Another quickie lunch or appetizer to serve. It is easy and scrumptious so go for it…..
- 1 lb. medium shrimp, shelled, deveined
- 1 garlic clove, chopped
- salt and pepper
- 3 tbsp. melted butter
- 1/3 cup fresh coriander leaves
- 8 corn tortillas
- 1 cup black bean puree
- 1 tomato, seeds and diced
- 1/2 avocado, diced
- 1/4 red onion, finely chopped
- 1 bag of shredded nacho cheese
- 3 tbsp. salsa verde
- 1/4 cup sour cream (not light)
- 1 lime, quartered
Thread the shrimp on wooden skewers (soak the skewers first).
Place on a platter, season with salt and pepper and drizzle with melted butter. Sprinkle with the garlic and turn to coat both sides.
Preheat the barbecue.
Grill the shrimp for 45 seconds. Spread with bean puree, leaving a 1/2 inch border. Add the diced tomato, avocado and onion, then arrange the shrimp pieces over the top. Sprinkle with the cheese and cover with another tortilla. Press lightly.
Place on the grill and reduce heat to medium. Cook about 3 minutes on each side until lightly browned and the cheese has melted. Cut in half and serve with the salsa verde and sour cream.