Shrimp

1. Combine shrimp and seasonings in a bowl, stir until fully coated – set aside.
2. Heat oil in a large skillet over medium-high heat. Once oil is heated, add in shrimp and cook about 2 minutes per side. Do not move the shrimp more than you have to. You want them to develop a crust and get slightly browned. Set aside.

Guacamole

1. Combine all ingredients for the guacamole and mash until combined. You can obviously elevate this with better ingredients or even a store bought guacamole but this recipe is pretty flavourful anyway, you don’t need a super flavour dense guacamole for this. Let the avocado shine.

Cumin Lime Sour Cream

1. Combine all ingredients into a bowl and mix well. You want the sour cream to be thin enough that you can squirt it from a bottle on the nachos.

Assembly

1. Preheat oven to 400 degrees.
2. Layer chips, toppings (minus sauces) and then cheese in either small cast iron pans or a baking sheet. The nachos taste best if you layer the nachos 2 times instead of placing all the toppings on top of the chips. Before baking, drizzle honey all over the nachos.
3. Bake for 5-8 minutes, or until the cheese is bubbly. If the nachos start to brown before the cheese is melted, use the broil feature. You probably will have the nachos be done at about the same time as the cheese.
4. While the nachos are still hot, top the nachos with a few squirts of the sour cream and place a dollop of guacamole in the middle. Top with jalapenos and parsley if desired. The parsley can be skipped but it adds some nice color variety. You can also use cilantro but there are already a lot of strong flavours, you don’t want to over-do it.