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Rach shares a shrimp nachos recipe served with a green salsa made from tomatoes or tomatillos and inspired by the flavors of the Mexican coast of Veracruz.
Rach makes her pickled shallots, red onions and jalapeños by pickling them with wine vinegar, sugar, salt and black pepper.
For a festive meal, pair the nachos with John's Cucumber Margarita.
For the shrimp marinade, coarsely chop shrimp. Combine with marinade and chill 30 to 60 minutes in a bowl or zip-top bag.
Line a baking pan with parchment paper. Preheat oven to 375˚F.
For the salsa, in a bowl or shallow large dish, combine green tomatoes, onion, jalapeño or Serrano peppers, garlic, juice of 1 lime, a little salt, olives, and capers.
Heat a cast iron skillet or nonstick skillet over medium to medium-high heat.
Arrange chips on baking sheet, and lightly toast for a few minutes. Add cheeses, return to the oven to melt for a few minutes more.
Cook shrimp in lightly oiled pan and douse with lime juice from zested lime and Tabasco once opaque and lightly browned at edges.
Top cheesy nachos with shrimp and evenly distribute with salsa and chopped herbs, then add toppings of choice and serve from tray.