Uncle Neil’s Seafood Nachos

Cooked shrimp can be substituted with fresh pompano, flounder, snapper or any white fish. Shrimp are good. Do like me: Use both shrimp and fish.

8 thick slices bacon
3/4 cup Caribbean jerk marinade
1 pound cooked shrimp, peeled and deveined
1/2 pound shredded Monterey Jack cheese (Pepper jack is also good). Mexican blend cheeses are an option as well.
1 bunch fresh cilantro, chopped

Directions

Preheat oven to 400 degrees F (200 degrees C).
Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos.
Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the shrimp and stir to coat; cook until the shrimp are hot. Scatter the shrimp over the nachos; top with Monterrey Jack cheese and cilantro.
Place the nachos in the oven until the cheese is melted, about 7 minutes.