This dish was so good. I really wasn't sure how well this dish would go over with the rest of the family, but it was a big hit. It got a smiley face. The only thing I think I would change is to put the jalapeno on separately, not everyone likes them and some will refuse to eat anything that has touched a little. Live and learn. So here is the recipe, I think this recipe is by SeaPak.
1 package of popcorn shrimp (we used family size pack)
1 medium tomato, diced
kosher salt (we left this out because the chips were salty enough)
8oz white corn chips
1/2 cup sharp shredded cheese (we used Velveeta)
1/2 cup barbecue sauce (we used salsa instead)
1/2 cup pickled jalapenos chopped ( we used one fresh)
4 scallions both white and green sliced
sour cream (optional)
Prepare the shrimp according to package directions. Season the tomatoes with salt to taste and set aside. Place chips into a 9" x 13" baking dish. Sprinkle half the cheese over the chips. Drizzle with barbecue sauce. Scatter shrimp and jalapenos over chips then sprinkle with remaining cheese on top and bake until cheese melts and nachos are golden on top, about 8 minutes. Scatter the tomatoes and scallions over the nachos and serve immediately with additional sauce and sour cream.
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