YIELD: 12 servings
12 (6”) heat-pressed flour tortillas
1 Tbsp. vegetable oil
12 shrimp (8-12 count), peeled and deveined
blackening seasoning, as needed
6 oz. queso fresco, crumbled
1.2 oz. baby arugula
1. In a medium sized skillet, over medium heat, add oil. Toss shrimp in blackening seasoning (season according to taste preference). Saute shrimp for 5-7 minutes, or until cooked through.
2. To serve: In a warmed tortilla laid flat, spread top half with 1.5 oz. guacamole and ½ oz. queso fresco crumbles. Fold up bottom half to form a half moon shape. Toss 1/10th of an oz. baby arugula with 1-2 tsps. remoulade, layer on right half of tortilla, place 1 blackened shrimp and fold up left half to form a triangle shape. Hold with skewer or toothpick.
Photo and recipe: Mission Foods