1/2 pound medium-large shrimp, peeled, tail-off
2/3 cup Geyser Peak Sauvignon Blanc
1 tablespoon lime zest
2 tablespoons lime juice
4 cloves garlic, crushed
4 tablespoons butter
1/2 teaspoon salt
1/2 bag tortilla chips (about 35 chips)
2/3 cup prepared guacamole
2/3 cup medium-hot salsa
1/3 cup sour cream
2 cups Jarlsberg cheese, grated
1/4 cup green onions, chopped
Preheat oven to 400 degrees. Chop shrimp into 1-inch pieces and place in a small bowl. Add the wine and toss to coat. Marinate/refrigerated, while you prepare the other ingredients. Add the lime zest, lime juice, garlic, butter and salt to a small saucepan and simmer on medium-low heat.
On a medium-sized oven-proof platter, arrange the chips, guacamole, salsa, sour cream and cheese in layers so the ingredients are distributed evenly. Bake for 5-6 minutes or until cheese is melted and bubbling.
While the nachos bake, cook the shrimp. Add the shrimp to the saucepan containing the lime-garlic butter and bring to medium heat. Cook for 5 minutes, or just until shrimp is just opaque. Drain.
Remove the nachos from the oven and top evenly with the cooked shrimp. Sprinkle with the green onions.
Serve with chilled Geyser Peak Sauvignon Blanc.
Recipe courtesy Jamie in Napa, CA