Recipe #1
SPICY SHRIMP NACHOS

INGREDIENTS:

• 1 Cup mango, seeded, peeled and chopped

• 1 medium red sweet pepper, chopped

• 2 Tbsp. finely chopped red onion

• 1 fresh jalapeno chile pepper, seeded and finely chopped.

• 2 Tbsp. packed brown sugar, (substitute the equivalent measurement with Splenda Brown sugar).

• 2 Tbsp. Jamaican jerk seasoning

• 1 lb. peeled, deveined uncooked shrimp

• Nonstick cooking spray

• 8 Cups tortilla chips,(substitute chips for GenSoy Soy chips or Trader Joe’s Flax seed and Soy chips)

• 4 oz. Monterey Jack cheese, shredded, (substitute with Kraft 2% or fat free shredded cheese).

PREPERATION

1. Preheat broiler. For salsa, in a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside. In a large bowl stir together brown Splenda brown sugar and jerk seasoning. Add shrimp and toss to coat. Coat a grill pan or large skillet with cooking spray. Heat over medium high heat. Add half of the shrimp at a time to the pan. Cook for 1-2 minutes each side or until shrimp are opaque. Remove and set aside. If desired, coarsely chop shrimp.

2. Spread chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa. Sprinkle with cheese. Broil 4 inches from heat until cheese is melted. Makes 8 servings.

*NOTE: Because hot chile peppers contain volatile oils that can burn skin and eyes, avoid direct contact and wear rubber gloves.

**NOTE: Most recipes can be made healthy with consideration to cutting the fat, calories and sugar, if you make changes and/or substitutions to those “red flag” ingredients!