Spicy Mango Shrimp Nachos!

I found this recipe in a magazine about 4 years ago (2006, can't remember the magazine, sorry)
I've made this dish so many times that I've memorized the recipe and added my own personal touches to the dish. Hope you like it!

Spicy Mango Shrimp Nachos!

Ingredients:

1 Cup mango, seeded, peeled, and chopped
1 Red, sweet pepper, chopped
2 Tbsp finely chopped red onion
2 Green jalapeño chile peppers, seeded (or not depending on how spicy you like your food) and finely chopped
2 Tbsp brown sugar
2 Tbsp Jamaican Jerk seasoning
1lb peeled uncooked shrimp(Sometimes you can find frozen shrimp at the grocery store that already has the Jerk seasoning on it, which saves a step)
8 Cups tortilla chips (or whoever much fits on the pan you're using, I normally like to layer my nachos)
4 oz. Monterrey Jack cheese with jalapeño peppers or plain Monterrey Jack cheese, shredded
(sometimes I'll mix Cheddar cheese in with the Monterrey cheese, if I run out of Monterrey Jack cheese)
Nonstick cooking spray
Sour Cream and Salsa (used as a side for dipping)

Directions:

1. Preheat broiler.
2. For the salsa, in a bowl stir together mango, red sweet pepper, onion, and green jalapeño chile pepper; set aside.
3. In a separate large bowl stir together brown sugar and jerk seasoning. Add shrimp and toss to coat.
4. Coat a grill pan or large skillet with cooking spray. Heat over medium-high heat.
5. Add half the shrimp at a time to the pan.(You can skip those steps if you have the frozen shrimp with jerk seasoning and just start heating it all together in your skillet)
6. Cook the shrimp for 1 to 2 minutes each side or until shrimp are done. Remove and set aside.
7. Spread tortilla chips on a broiler-safe platter or baking sheet.
8. Top with shrimp and salsa.
9. Sprinkle with cheese.(or you can put the cheese on first then the salsa, both ways work)
10. Broil 4 inches from heat for about 20 seconds or until heated through and cheese is melted. It melts really fast so you have to watch it carefully.