Ingredients:

• 1 lb. shrimp, de-veined and tails off, cut into 2 or 3 pieces each if large
• 1 tablespoon olive oil
• 2 tablespoon brown sugar, 
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• pinch of salt
• 1 (16 oz) can corn, drained
• 2 lb bag tortilla chips
• 1 medium onion, thinly sliced
• 8 oz. sharp cheddar cheese, finely shredded
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 1/2 tablespoons lime juice, fresh squeeze
• 3/4 teaspoon garlic powder
• 3/4 teaspoon Sriracha sauce, more to taste

Directions:

1. Mix sour cream, mayonnaise, lime juice, garlic powder and siracha in a small bowl. Taste and adjust spices to your liking. Cover and refrigerate until ready to use.
2. In a large bowl mix together brown sugar, black pepper, oregano thyme, chili powder, garlic powder, and a pinch of salt until well blended. Add shrimp and stir well to coat shrimp.
3. Heat olive oil in a skillet over medium heat. Cook shrimp to slightly under done. You will heat it again in the oven and don’t want it overcooked. Remove shrimp from pan and set aside. Add drained corn and onion to the skillet. Add a splash of extra olive oil to the pan if needed. Let the corn and onions start to brown around the edges. Remove from heat.
4. Pre-heat oven to 350 degrees.
5. Spread 2/3 of bag of chips on a large rimmed baking pan. Sprinkle with 2/3 of the shrimp over the chips, 2/3 of the corn and onion mixture over the chips and finally 2/3 of the cheese over the chips. Repeat with the final 1/3 of the chips, shrimp, corn and onion mix, and cheese for the next layer.
6. Bake for 10-15 minutes or until cheese is melted.
7. Remove and serve with sauce, Siracha or other toppings as desired.