Tijuana Shrimp Dip Nachos

INGREDIENTS

2 tbsp

butter (or olive oil)

8 oz

small shrimp (peeled, deveined)

4 cloves

garlic (minced)

1/2 tsp

red pepper flakes ((adjust to taste))

1/4 cup

sherry (or chicken broth)

3 tbsp

freshly squeezed lemon juice (from about 1 lemon)

Salt and freshly ground black pepper (to taste.)

4 oz

cream cheese (at room temperature)

1/4 cup

sour cream

1/4 cup

mayonnaise

1 10 ounce can

RO*TEL diced tomatoes and chilies, drained

1 cup

shredded Cheddar Cheese cheese

1 cup

shredded Gouda Cheese

bag thick corn tortilla chips

Garnish with chopped tomatoes (onions, or jalapeños)