Spicy Shrimp Nachos

Nachos
10oz Frozen Popcorn Shrimp
4-5oz Tortilla Chips (Scoops)
7oz Shredded Jack Cheese  (2.5 cups)
1 ½ Cup Finely Shredded Cabbage

Baja Blanca Drizzle (double it)
¼ Cup Good Quality Mayo
1 Tablespoon Plain Yogurt
1 Tablespoon Fresh Lime Juice
1 Teaspoon Franks Red Hot Sauce ( more if you like it spicy)
1/8  Teaspoon Ground Red Chili Pepper

Cook shrimp according to package instructions. Preheat oven to 475 with rack 7 inches from top of oven. Assemble nachos by  arranging the chips on a baking sheet. Top chips with cheese, sprinkle on the shrimp. Bake nachos for 4-6 minutes until cheese in melted and bubbly. 
Meanwhile, toss the cabbage with half of the Baja Blanca Drizzle. Arrange the cabbage on the top of the nachos and drizzle on the remaining sauce.

Kate Heyhoe’s Macho Nacho Cook Book