Ingredients:

Bag of tortilla chips, large flat or bowl style are best
1 15 oz can of cannellini beans, pureed
2 C white cheese blend, such as cheddar and jack
1 lb shrimp, cleaned and deveined
1 tbsp olive oil
Juice and zest of 1 lime
6 scallions, finely sliced
4 roma tomatoes, finely diced
2 C diced avocado
1/2 C chopped cilantro
Pickled jalapeno, salsa verde and hot sauce to serve

1. Spread an even layer of chips onto a baking sheet coated with cooking spray or lined with parchment paper.
2. Spread the bean puree and cheese evenly over the chips. Bake at 475º for about 5 minutes or until the cheese begins to melt.
3. In a large skillet saute the shrimp in oil until just pink. Remove and roughly chop. Stir in lime juice and zest. Spread over chips.
4. Top the chips with the scallions, tomato, avocado and cilantro. Put back in the oven for 2-3 minutes to heat the toppings. Be careful not to burn the toppings.
5. Serve immediately with pickled jalapeno, salsa and hot sauce.