Camarones a la Diabla Nachos

Peel and devein shrimp.
Sprinkle the shrimp evenly with salt, pepper, and drizzle with lime juice and set aside.
Add the chiles to a pot and add enough water so they are just covered. Bring water to a boil. Lower the heat and cover. Simmer for about 20 minutes.
Drain cooked pods and discard water.
Puree softened chiles with 1 cup of fresh water and garlic in a blender until smooth and set aside.
Heat a large, deep skillet over medium-high heat and add olive oil to the pan.
Add shrimp to the pan, without overcrowding, and cook for 1 to 2 minutes per side. Once the shrimp turns pink, it is cooked so be careful not to overcook.
Add the chili sauce and tomato sauce, if using to the pan, Bring to a boil and then simmer on low for 4 to 5 minutes.
Preheat oven to 350 degrees F.
Place your tortilla chips across the bottom of a baking sheet.
Spoon beans and shrimp evenly over chips. Top with cheese.
Bake until the cheese is melted and bubbling and beans are warm, about 15 minutes for a single layer or 20 minutes for multiple layers.
Serve immediately, topped with tomato, onion, jalapeno, avocado, sour cream, and cilantro.