Shrimp and Jalapeno Nachos

INGREDIENTS

1/2 cup

sour cream

1/2

avocado, peeled and pitted

1/2

lemon, juiced

1 lb

small Gulf shrimp (50 to 60 per pound), thawed and drained

1 tbsp

vegetable oil

1/4 tsp

ground dried chipotle pepper

salt and ground black pepper

1 pinch

cayenne pepper, or to taste

large (restaurant-style) tortilla chips, or as needed

jalapeno peppers, seeded and very thinly sliced

3 1/2 cups

shredded pepperjack cheese, or as needed

cherry tomatoes, sliced - or as needed

1/4 cup

chopped fresh cilantro