Spicy shrimp and jalapeno nachos

Toss 1 lb thawed drained shrimp with a drizzle of oil, a pinch of cayenne, chipotle, black pepper and a big pinch of salt.

Heat a non-stick pan on high, add the shrimp in a single layer with no extra fat, and cook about a minute per side, shaking the pan and turning them, until barely cooked through.

Turn the shrimp out onto a plate to cool.

Lay large tortilla chips on a foil lined sheet pan, set one shrimp in the centre of each, top with a thin slice of seeded jalapeno and a big pinch of grated pepper jack.

Cheese them individually rather than sprinkling over the whole pan, or the melted cheese welds them into one nacho.

Melt the cheese in a 400F oven about five minutes, or under the broiler, which is faster and gives more caramelization but needs watching.

Plate, then drizzle over avocado crema, half avocado to half sour cream blended.

Finish with freshly sliced cherry tomatoes and plenty of freshly chopped cilantro.