Preheat the oven to 400 while you gather your ingredients.
Season shrimp with blackening spices using as much or as little as you prefer.
Heat up a cooking pan over medium-high heat. Add shrimp and quickly sear them on both sides until just done. Take shrimp out of the pan and set aside. *You can also bake the shrimp in the oven or grill them.
Place the tortilla chips onto a baking sheet covered with parchment paper. The paper will help you transfer the completed nachos to a serving dish.
Place the shrimp onto the chips, then add the sweet peppers.
Add the shredded cheddar to the nachos, evenly distributing the cheese. *use more cheese than you think you need. As it melts it won’t look to be as much as you imagined.
Sprinkle cilantro over the cheese, then add sliced jalapeños if you want a little extra heat.
Place sheet into preheated oven and bake for 7-10 minutes or until the cheese is nicely melted.
To make the salsa, in a mixing bowl add diced tomatoes, onion, cilantro and lime juice. Season with sea salt to taste. * If you like heat feel free to add some diced jalapeño or hot sauce.
To make the guacamole: mash the avocado with a potato masher or fork until you have the desired texture.
To complete the guacamole: add the diced tomato, cilantro, and lime juice. Season with sea salt to taste. *If you like heat feel free to add some diced jalapeño