Here’s a delicious recipe that combines some unique flavors and is very simple to prepare.  Even Mary Beth can make this one.  At least I hope!

Ingredients for 2

4 wheat tortillas (small)

1 slice of thick bacon, cut into ¼ inch pieces

12 medium-sized shrimp, shelled and deveined

½ small white onion

1 avocado, seeded and sliced

1 tsp, butter

½ tsp salt

¼ tsp black pepper

Instructions: 

Heat skillet and cook bacon until it begins to crisp.  Reduce heat to medium-low. Add onions and cook until translucent.  Add shrimp and cook until flesh turns whitish-pink. Mix together, remove from pan and set aside.  In the same pan, add butter. Place one tortilla in pan.  Add ½ the portion of bacon, onion, and shrimp combination.  Top off with ½ of the avocado slices.  Place other tortilla on top and gently press down.  Cook until the bottom tortilla starts to turn a golden brown color.  To flip the tortilla, take a pizza pan and cover the top of the skillet.  Carefully, but quickly flip the pan so that the tortilla is upside down.  Place skillet back on stove and gently slid the tortilla so that the untoasted tortilla is face down in the pan.  Once both sides are golden brown, use a spatula to place tortilla on a cutting board to cool and set.  Cut into several sections and serve with either your favorite shrimp cocktail sauce or sour cream.

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