INGREDIENTS

6 Tbsp. Unsalted Butter  
1/4 cup  Shallot , sliced 
1 1/2 Tbsp.  Garlic , minced 
1 cup Red Bell Pepper , sliced 
1 cup Yellow Bell Pepper , sliced 
1 cup Green Bell Pepper , sliced 
1 tsp. Chipotle Chile in Adobo, pureed 
1 lbs. Large Shrimp , de-veined (16/20 size) 
1 1/2 Tbsp. Grated Orange Zest  
1 Tbsp. Grated Lemon Zest  
1/4 cup  Tequila (reposado) 
 Salt , to taste 
4 Mission® 6" Pressed Mazina™ Tortillas (08042)  
 Guacamole (optional) 
 Sour Cream (optional) 

DIRECTIONS

1.) In a sauté pan over medium high heat, melt butter. Sauté shallots and garlic until softened. Add bell peppers and sauté until softened, about 2 minutes. Toss in the chipotle puree, shrimp and citrus zests. Pour the tequila over the shrimp. Continue to sauté, allowing the tequila to cook off, for about 3 minutes. Cook the shrimp until just firm. Be sure not to overcook the shrimp to avoid a rubbery texture. Season to taste with salt.

2.) Warm tortillas until soft and pliable. Serve with shrimp and condiments.

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