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Preheat oven to broil. In large, oven-proof platter, place tortilla chips in single layer. Sprinkle black beans and half of cheese on top of chips, then evenly distribute shrimp on top. Add diced tomato as next layer, then cover with remaining cheese.
Cook under broiler for roughly 2 minutes or until cheese is melted. Remove from oven and let cool slightly. Garnish nachos with sliced scallions, and top with sour cream, salsa and guacamole. Serves 2-4.
Recipe provided to the Gulf Seafood Marketing Coalition by Chef Justin Timineri of Florida Department of Agriculture and Consumer Services.
Peel and seed regular cucumbers, if desired, leaving a little green, slice very thinly. Place in a large bowl and set aside. Combine all remaining ingredients for dressing in a small bowl. Stir to combine. Add dressing to sliced cucumbers. Toss to combine. Serve at room temperature or chilled. Yield: 6 1-cup servings.
Nutrition facts: 20 calories; 0.5g total fat; 105mg sodium (210mg sodium for ½ teaspoon), 1g fiber; 2g protein