Ingredients
2 pounds Shrimp, raw
1/4 cup Olive Oil
10 clove Garlic
1 tablespoon Crushed Red Pepper
1 tablespoon Black Pepper
1 stick Butter
1 l Lemon, zested & juiced
2 teaspoon Thyme
1/4 cup Parsley
1 cup Onion, chopped
1 l Red bell pepper
1 tablespoon Cumin
1 tablespoon Celery seed
1 tablespoon Saffron
8 g Flour tortillas
1 cup Cheese, 2% cheddar
Preparation
Marinate shrimp in oil, garlic, red pepper for at least 30 minutes
Grill shrimp until pink.
Melt butter and add pepper, lemon, thyme and parsley. Add shrimp to coat and reserve for later. This can be made a day or two ahead.
Saute onion, bell pepper, cumin, celery seed, saffron until onion is soft then add shrimp and heat until warm. Then place in a bowl
Wipe out skillet and add oil, then place tortilla in pan and add cheese and shrimp mixture and sprinkle with cheese. Fold in half and cook until crisp on both sides
