Peter's Grilled Cajun Shrimp with Crunchy Tortilla Crust
(Makes 4 servings)

1/2 cup olive oil
2 tablespoons Cajun seasoning mix
2 tablespoons fresh parsley
1 tablespoon fresh lemon juice
1 1/2 tablespoon honey
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left in tact
2 cups tortilla chips, coarsely ground

Combine first seven ingredients in bowl and stir to blend. Add shrimp and gently mix to coat. Allow shrimp to marinate for one hour in refrigerator. Soak wooden skewers for 30 minutes in water. Preheat grill. Thread shrimp using 2 skewers. (This will prevent shrimp from turning over while on the grill). Thread all shrimp on skewers. Grill until shrimp are pink and opaque, about five minutes. While shrimp is grilling, bring remaining marinade to boil. Remove shrimp from skewers if desired, dip in marinade, and then roll shrimp in tortilla chips to coat. Transfer to plate and serve immediately.

Mexican Scoop
(10 servings)

1 bunch romaine lettuce
2 14-ounce cans black beans
1 bunch green onions
1/4 cup orange juice or lime juice
1 Jalapeño pepper, stem removed and seeded
2 tablespoons canola oil
1 medium tomato, peeled and diced
1 15.5-ounce package tortilla chips
Salt to taste

Wash lettuce and pat dry; chop finely. Rinse and drain beans. Chop onions. In a blender, blend orange juice and jalapeño pepper well. Slowly add in oil with blender on high speed. Mix in lettuce, beans, onions and tomato. Slowly add the dressing. Add salt to taste. Garnish out the edge of serving dish with tortilla chips to scoop the dip.

Fire Drill Salsa

4 large tomatoes, diced
1 large onion, diced
1 medium bell pepper (red, yellow or green - you decide), diced
1 cup habañera chilies, chopped (remove the seeds for a milder taste)
¼ cup chopped fresh cilantro
½ cloves garlic, minced
Mix and serve with tortilla or potato chips

Nacho Nose-Guard Bites
These mouth-watering snacks are best served warm, with salsa, guacamole or sour cream. Be careful when seeding and chopping the jalapeños.

½ cup flour
1 egg, beaten
¼ cup chopped jalapeño peppers
¼ cup salsa
2 oz. jack cheese, finely shredded
1 cup crushed tortilla chips (this takes about 3 cups of whole chips)

Heat oil in deep fryer or Dutch oven to 375 degrees. Mix ingredients and roll into balls. Fry 3 to 3-1/2 minutes until golden. Remove with slotted spoon. Drain on paper towels.

Great Eight Slam Dunk Dip
Serves 6-8

1 9 oz. can refried beans
1 large ripe avocado, peeled, seeded and chopped
2 tablespoon lemon juice
1 cup sour cream
1 cup mayonnaise
1 1-1/8 oz. package taco seasoning
2 large ripe tomatoes, chopped
1 cup sliced black olives
1 9 oz. can cheddar cheese dip
½ cup shredded cheddar cheese

Spread refried beans in a shallow, 1-quart dish. Arrange avocado over refried beans. Sprinkle with lemon juice and garlic salt. Combine sour cream, mayonnaise and taco mix in a small bowl and spread mixture over avocado. Top with a layer of tomatoes and black olives. Spread with cheese dip, sprinkle with cheddar cheese and top with a green olive. Serve at room temperature with tortilla chips.

Varsity Nacho
Serves 8-10

8 ounces tortilla or potato chips
1 cup of canned corn, drained
2 tomatoes, chopped
4 scallions, chopped
1 jalapeño pepper, chopped
4 tablespoons sour cream
1 cup grated cheddar cheese*
Salt and pepper to taste

Preheat broiler. Spread tortilla or potato chips in a large, shallow, flame-proof dish and sprinkle with corn, tomatoes, scallions and jalapeño pepper. Spoon sour cream over everything, season to taste, and sprinkle with cheddar cheese. Broil for 2-3 minutes until the cheese melts and is bubbling. Serve at once.

* For those of you in spring training, try substituting low-fat or nonfat sour cream and cheddar cheese.

Creole Creation
Hoo boy! This is great with crackers or tortilla chips - we guarantee! And it’s zero fat.

1 19 oz. can red or kidney beans, washed and rinsed
2 tablespoons finely chopped green peppers
2 tablespoons minced tomatoes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried oregano leaves
¼ teaspoon black pepper
Pinch of cayenne pepper
Pinch of paprika
Pinch of dried thyme

Mix all ingredients in a blender or food processor until smooth. Add water sparingly if the mixture appears dry.

Mushroom and Sour Cream Dip
Especially tasty with corn chips!
2 onions, diced
1 pound mushrooms, coarsely chopped
1 cup sour cream
2 tablespoon fresh dill, chopped
Salt & pepper to taste
Olive oil
Paprika for garnish

Sauté onion in olive oil until golden brown; set aside on paper towel to drain. Sauté mushrooms in olive oil for approximately 10 minutes. Mix together onions and mushrooms with sour cream, salt, pepper and dill. Garnish with paprika.

The Sideline Special
(a.k.a. low-fat, spiced-up guacamole dip)

½ cup canned peas, rinsed and drained
½ yellow pepper, chopped
2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
¼ medium avocado, peeled, pitted and slightly mashed
½ cup chopped tomato
¼ cup finely chopped red onion
¼ teaspoon garlic salt
¼ teaspoon chili powder

In a food processor or blender, blend peas, yellow pepper, mayonnaise and lemon juice until very smooth. Transfer to a mixing bowl and stir in remaining ingredients. Cover and chill for at least one hour. Serve with baked tortilla chips.

All recipes courtsey of the National Snack Food Association