You must want to know why Pico de Gallo is referred to as the rooster's beak. It actually refers to the bite-size (beak-size) proportions of fresh tomatoes in this chunky salsa of Mexican origin. How about that! You may also be familiar with its other name, Salsa Fresca.

The garden tomato bounty is here for a few more minutes, so this is an ideal week to make my pico de gallo from my own tomatoes and peppers. Serve Pico de Gallo with corn tortillas or my Cilantro Shrimp Nachos for más divertido! And watch my Crispy Shrimp Salad recipe video below for more flavorful ideas.

George Hirsch's Salsa Fresca

Makes 3 cups

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8-10 San Marzano plum tomatoes, split de-seeded

1 small sweet white onion or sweet red onion + 1 green onion

2 jalapeño peppers, split and de-seeded chopped (optional)

1/2 cup peeled, seeded, and diced cucumber

1/4 teaspoon hot sauce

2 Tablespoons chopped cilantro

Salt and pepper, to taste

Juice of two fresh limes

1 Tablespoon olive oil

Cut all veggies into 1/4-inch pieces. Combine all ingredients in a medium bowl. Mix and set aside one hour to allow flavors to develop. Serve at room temperature.

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This shrimp nacho is a nice way to kick up post holiday meals. The shrimp is marinated in lime and tequila and then served over a bed of nachos. Even better about this recipe its a quick heat up in the oven—or brave hearts can take it outside to the grill for a smoky flavorful addition.

Cilantro Shrimp Nachos

Makes One Platter of Nachos

chefgeorgehirsch.com | From George Hirsch Living it UP! cookbook

1 pound large shrimp 26-30, peeled deveined and marinated

1/4 cup cooked or canned black beans

1/4 cup corn, cooked or grilled off the cob

2 green onions, chopped

6 jalapeno peppers, grilled & sliced

4 cups tortilla chips (assorted, blue corn, red corn, and yellow corn)

1 Tablespoon cilantro, roughly chopped

1/2 cup jack cheese, shredded

For the Shrimp Marinade:

1/4 cup lime juice

2 oz Tequila

2 Tablespoons cilantro

1 Head caramelized garlic

1 Tablespoon hot sauce

1 teaspoon cumin

2 Tablespoons corn syrup

In a medium bowl, combine all marinade ingredients. Add shrimp and allow to marinate 20 minutes in the refrigerator, drain and save marinade.

Pre-heat a grill or saute pan. Pour in the reserved marinade and bring to a quick boil. Add shrimp and cook on high heat for 4-5 minutes or until shrimp is cooked. Remove cooked shrimp from pan and reserve.

To assemble nachos- on an oven proof or grill pan, place tortilla chips, beans, corn, green onions, jalapenos, cooked shrimp and cheese. Warm on covered grill until nachos are warm and cheese melts. Top with fresh cilantro and serve with pico de gallo and guacamole.

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