Thinly slice 1 small red onion. Place in a jar and pour 1/2 cup hot water mixed with 2 tbs white vinegar and 1 tsp sugar and a pinch of salt. Let sit at least 15 minutes while you prep other components; refrigerate any leftovers.

Make pico: combine diced tomato, red onion (use a portion of the 1/4 cup), chopped cilantro, minced jalapeño, 1 tablespoon fresh lime juice and 1/4 teaspoon salt in a bowl. Stir and set aside to let flavors meld.

Make crema: whisk together sour cream, mayonnaise, 1 teaspoon fresh lime juice and hot sauce (if using) until smooth. Taste and adjust salt or hot sauce.

Cook shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly coated.

Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side until opaque and just cooked through. Remove from pan and squeeze 1 tablespoon fresh lime juice over the shrimp. Keep warm.

Assemble and bake

Preheat oven to 425°F (220°C). Line a large baking sheet with foil for easy cleanup or use an ovenproof skillet.

Spread 8 cups tortilla chips in an even layer on the baking sheet. Scatter half of the shredded cheddar and half of the Monterey Jack over the chips. Distribute shrimp evenly over the cheese and chips, then top with remaining cheeses.

Bake in the preheated oven 6–8 minutes, until cheese is fully melted and bubbling. Watch closely to avoid burning chips.

Finish & serve

Remove nachos from oven. Dollop or drizzle crema over the top, spoon salsa verde in a few places, and scatter pico and quick-pickled red onion evenly. Add sliced olives, diced avocado, crumbled queso fresco, sliced green onions and cilantro leaves.

Serve immediately with lime wedges on the side for squeezing. Recommend passing extra hot sauce and salsa verde at the table.