1 teaspoon olive oil
1 pound peeled and deveined shrimp
2 to 3 teaspoons toasted ground cumin
1 teaspoon minced garlic
1 pound jumbo lump crabmeat, cleaned and picked
3/4 cup sour cream
1 bunch green onions, sliced
1 bag tortilla chips (9 oz)
3 cups grated pepper Jack cheese
1/2 cup sliced pickled jalapeño
1. Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink.
2. Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.
3. Spread tortilla chips on a greased foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.
4. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.