Heat the queso in a saucepan over medium heat until melted. Meanwhile, place tortilla chips in a single layer on a baking sheet and bake for about 5-10 minutess (just to heat the chips).

While the chips are baking, place the shrimp in a bowl and toss with the remaining olive oil and the hot sauce. Lightly season with salt and pepper. Saute the shrimp in the same pan you cooked the onions in, about 3-4 minutes until the shrimp are pink and cooked.

Remove chips from oven and drizzle queso over them. Add the cooked shrimp and Pineapple Avocado Relish. Sprinkle with fresh cilantro and serve immediately. Enjoy!