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- 16 medium shrimp, peeled and deveined
- 1 tablespoon chile powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1/4 teaspoon fresh cracked black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons shallot, minced
- 2 cloves garlic, minced
- 1 can 8 ounces diced green chiles
- 1/2 cup butter, melted
- 8 slices soft French bread, 3/4â³ thick
- 2 cups Monterey Jack cheese, finely grated
- 4 ounces sour cream
- 1 to 2 tablespoons juice from bottled jalapenos
View Full Recipe at Everyday Southwest
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