12 Jalapeno Jack Pretzel Crisps®
12 jumbo shrimp, peeled and cooked
¼ cup honey
2 tablespoons fresh lime juice
2 large avocados
2 small tomatillos, husked
¼ cups fresh cilantro, diced
1 jalapeno, finely diced
1 teaspoon fresh lime juice
1 teaspoon salt
1 large mango, finely diced
1 cup fresh pineapple, finely diced
2 tablespoons fresh cilantro, finely diced
1/3 cup Cotija cheese, crumbled


  1. In a medium bowl, toss shrimp with honey and lime juice. Cook on grill over medium heat for 2 minutes on each side. Remove from heat.
  2. Meanwhile, blend tomatillos and 1 avocado in food processor. Place in bowl. Add the remaining avocado and smash with fork. Add cilantro, jalapeno, lime juice, and salt.
  3. In a small bowl, combine mango, pineapple and cilantro.
  4. On Pretzel Crisps®, spread about 1 tablespoon tomatillo guacamole over each. Top with 1 shrimp. Top with fresh mango and pineapple salsa. Sprinkle with Cotija cheese.