Shrimp Enchiladas

12 Shrimp

2 Tablespoon Butter

1 Teaspoon chopped fresh garlic

4 6" Flour tortillas

4 ounces shredded Monterrey Jack cheese

4 ounces Pico de Gallo

4 ounces guacamole

8 ounces Chili con Queso

In a large sauté pan, melt butter, add garlic and cook until softened. Cook shrimp in butter and garlic just until cooked through, 2-3 minutes per side. Chop cooked shrimp; heat tortillas and fill with shrimp, Jack cheese, pico and guacamole. Roll tortillas and cover with hot chili con queso; heat for 5 minutes in 350 degree oven.