Recipe: Spot Prawn Nachos

• 1 lb spot prawn tails
• 1 bag tortilla chips (about 250 grams), such as Abuelo's no-salt chips
• 3 roma tomatoes, chopped
• 3 green onions, chopped
• 1/2 cup mayo
• 1/2 cup greek yogurt
• 1-2 chipotle peppers in adobe sauce, finely chopped
• 1 lime grated cheese, optional

Directions

1. If spot prawns are frozen, rinse in colander with cold water a few minutes.
2. Bring large pot of water to boil, add spot prawn tails and cook 2 minutes. The color of the meat will turn from translucent to opaque white. Do not overcook.
3. Drain and rinse with cold water in colander.
4. Peel when cool enough to handle.
5. For the aioli drizzle, whisk together mayo, greek yogurt, chipotle peppers, juice of 1/2 a lime.
6. Whisk in a bit of avocado oil or olive oil if it is too thick.
7. Chill until ready to use.
8. To assemble, spread tortilla chips on large plates.
9. If you are adding grated cheese, use a cookie sheet and bake a few minutes before adding rest of ingredients.
10. Top with tomatoes and green onions.
11. Chop or pinch apart spot prawn tails to smaller pieces and add to nachos.
12. Drizzle with aioli mixture to taste.
13. Enjoy with a favorite local beverage!