Margarita Shrimp Nachos

I love football season. Not because I'm a rabid, don't leave the couch on Sunday type of fan (although I love my Mountaineers!), but because I love the game day atmosphere. And, of course, the food that goes with it.

These nachos are perfect. They're great game day food, but they're not your standard beef-cheddar-chips nachos.

For the nachos:
1/2 lb. shrimp, peeled and deveined
Margarita mix (around 1 to 1-1/2 cups)
1/4 tsp. cayenne pepper
1 Tbsp. extra virgin olive oil
1/2 bag tortilla chips
1-1/2 cups muenster cheese, shredded
1-1/2 white cheddar cheese, shredded

For the salsa:
3 Roma tomatoes (or another type of tomato that looks good at the store)
1 small onion
1 Tbsp. margarita mix
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)

Preheat oven to 425 degrees.

Combine salsa ingredients and refrigerate.

Combine margarita mix and cayenne pepper. Pour over shrimp in a medium glass bowl and stir to combine. Refrigerate shrimp for 10-15 minutes.

When shrimp is finished marinating, heat olive oil in a large skillet over medium-high heat. Remove shrimp from marinade with a slotted spoon and add to skillet, discarding the rest of marinade. Saute the shrimp until opaque.

Spread chips in a single layer a baking sheet. Top with cheeses and bake until cheese is melted and browned, around 10-15 minutes. Top with shrimp and salsa and serve.

Adapted from Food Network.