4 flour tortillas
8 raw shrimp (frozen or fresh, deveined with tails off)
1/2 cup frozen sauteed pepper and onion mix
1/2 cup shredded pepperjack cheese
1/2 cup crumbled goat cheese
pinch of chili powder
pinch of salt
pinch of cayenne
salsa and avocado slices for serving
Heat up the frozen bell pepper and onion mix in a skillet over high heat for about a minute. Transfer to a small bowl and set aside.
same skillet, spray with cooking spray and crank up the heat to high.
Add the shrimp and cook quickly for about thirty seconds. Add the
cayenne pepper, salt and chili powder and toss to coat. Immediately take
off heat (shrimp cook fast!).
Scatter pepperjack cheese and goat cheese on two tortillas and then top each with four cooked shrimp and a little bit of the onion and pepper mix. Lay other tortillas on top and cook each in a greased skillet over medium heat until the cheese has melted and the tortillas are golden brown and crispy.
Let cool and then cut into four slices with a scissors. Serve with avocado slices and salsa.