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SERVES:
6 as party appetizer

INGREDIENTS:

• Approx. 12-16 small corn tortillas cut into wedges


• Olive oil for lightly coating tortilla wedges


• Salt to taste


• 1 pint cherry tomatoes


• 1/2 small Vidalia onion (or regular onion)


• Olive oil for cooking tomatoes and onions


• 1 ripe avocado, cubed


• 1/2 pound chopped precooked, peeled, cold shrimp


• 1 small, or 1/2 large, jalapeno pepper, deseeded and minced


• 1 small clove garlic, peeled and finely minced


• Approx. 1/2-3/4 15-ounce can black beans, well rinsed and drained


• 1/3-1/2 cup fresh chopped cilantro


• 1/4 tsp ground cumin (or more to taste)


• 3-4 Tbs olive oil


• Juice 1/2 lime


• Salt to taste

PROCEDURE:

Bake your own tortilla chips by cutting fresh corn tortillas into wedges, lightly tossing them with olive oil and salt to taste and baking them on trays in a 400 degree oven.

Keep your eye on the chips and toss them around as they are toasting in the oven and, for more depth of flavor in the salsa, we'll be using a hot pan to char the cherry tomatoes.

Add a small splash of olive oil to the pan on high heat and add 1 pint of cherry tomatoes and 1/2 chopped Vidalia onion and toss those around, cooking the tomatoes until they're blistered and then take them out of the pan to cool.

Take the chips out of the oven when they are golden brown and then use a large mixing bowl to start assembling the salsa.

Add 1 cubed ripe avocado to the bowl and add 1/2 pound chopped, cooked, cold shrimp, 1/2 large deseeded and minced jalapeno pepper, 1 small finely minced clove of garlic, add as many well drained and rinsed canned black beans as you like, 1/3 cup chopped fresh cilantro, sprinkle in 1/4 tsp ground cumin, 3-4 Tbs olive oil, add the juice of 1/2 lime and salt to taste and mix it together.

Once the tomatoes and onions have cooled down to room temperature, add those to the salsa, toss to combine, season to taste and it is good to go.

HINTS:

Serve with store bought chips instead. Make this a vegetarian salsa by leaving out the shrimp.
Spreading the charred tomatoes and onion out on wide plate after cooking will help them cool down faster.