Thaw shrimp completely before cooking. Cook shrimp until they turn pink. Should take anywhere from 2 to 4 minutes.

Prepare cheese sauce by combining Monterey jack cheese, cheddar cheese, and cream cheese in medium size pot over low to medium heat. Add milk to thin the sauce.

Preheat oven to 350°F, put Nachos on heat resistance plate. Heat chips till crispy for about 5 minutes. Prepare the Pico DE Gallo by combining the tomatoes, chopped jalapeño pepper, onion, together.

Assemble Nachos by spooning cheese sauce over chips, then top with Pico DE Gallo, then shrimp. When done put sour cream on top.