I have loved this recipe since I saw it in Southern Living back in the early 1990s as South Texas Nachos. It's flexible, and it makes a GREAT dish to bring to a party. It's been an official cast party favorite for decade, with olives/without; dip made separately in a casserole with chips, crackers, or veggies for dipping; with pickled, caramelized, or plan onions/mushrooms; with cucumbers, cilantro, whatever kind of cheese. I've also leaned it more "south France" with those types of herbs, and better still, more Chesapeake Bay with Old Bay and crackers. Basically, whatever flavors you like with shrimp, do it, and add whatever "dip holder" you like with those flavors. Thank you for sharing it. Everyone asks for this recipe.
These are absolutely delicious. I didn't change a thing! I've served them twice now and they were gobbled up.
I skipped the olives on this one but otherwise loved the outcome. It's a different take on nachos -- one that is well worth it. We loved them and I would certainly serve them to friends.