Shrimp Nachos Grilled

[Hj]

1 ½ lbs. large shrimp peeled deveined tail removed
1/4 c. x-virgin olive oil
1 lemon juiced
kosher salt ñ freshly ground black pepper
1 bag corn tortilla chips (9 ounces
3 vine tomatoes chopped
1 red onion, diced
1 serrano chile sliced or UR heat level
1/2 bunch fresh cilantro leaves, chopped
1/2 lime juiced
1/4 c. extra-virgin olive oil ñ little extra for sauce
4 T. butter
4 T. all-purpose flour
2 c. whole milk
1 ½ c. cheddar cheese or cheese of choice shredded

De-vein- peel- remove tails from 1½ pounds large shrimp
(jumbo tiger prawns are a great choice. Large bowl- toss shrimp
with 1/4 cup extra virgin olive oil- juice from 1 lemon- salt ñ pepper.
Let marinate about 1/2 hour while you heat up grill to medium
high heat. Grill shrimp on each side until they turn pink- about
5 minutes total depending on size. Set grilled shrimp aside.

Roughly chop tomatoes- red onion- serrano chili ñ
bunch fresh cilantro leaves. Add above ingredients along with juice
from lime- little x- virgin olive oil- salt ñ pepper into
a food processor and pulse. Take the shrimp and add it to the salsa in
food processor. Pulse until well combined but still chunky.

Medium saucepan - melt 4 tablespoons of unsalted butter over medium
heat. Add 4 tablespoons all purpose flour -stir well with a wooden spoon.
Do not let the flour take on any color. Take a whisk - stir roux - slowly add
2 cups of whole milk. Let it come to a simmer - thicken up- about 5 minutes.

Add 1½ cups shredded cheddar cheese to roux- season with salt ñ pepper
set aside.

Heat corn tortilla chips in or micro for about 20 seconds or whatever Ur micro
does best or the oven- as desired. Scoop a generous heaping of
cheese sauce onto chips. Pour shrimp salsa over chips ñ cheese. Garnish
with any remaining shrimp- fresh lime wedges - some fresh cilantro.

Grab an ice cold beer or margarita ñ enjoy