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.