Tijuana Shrimp Dip Nachos



2 tablespoons butter (or olive oil)
8 ounces small shrimp, peeled, deveined
4 cloves garlic, minced
½ teaspoon red pepper flakes, (adjust to taste)
¼ cup sherry (or chicken broth)
3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
Salt and freshly ground black pepper, to taste.
4 ounces cream cheese, at room temperature
¼ cup sour cream
¼ cup mayonnaise
1 (10-ounce) can RO*TEL diced tomatoes and chilies, drained
1 cup shredded Cheddar Cheese cheese,
1 cup shredded Gouda Cheese
1 (13-ounce) bag thick corn tortilla chips
Garnish with chopped tomatoes, onions, or jalapeños