INGREDIENTS

12 each  6" Heat Pressed Flour Tortillas (10400)  
1 Tbsp.  Vegetable Oil  
12 each  Shrimp , 8-12 count , peeled and deveined 
 Blackening Seasoning , as needed 
6.0 oz.  Queso Fresco , crumbled 
1.2 oz. Baby Arugula  
 Guacamole Spread , see related recipe  
Remoulade , see related recipe   

DIRECTIONS

1.) In a medium sized skillet, over medium heat, add oil. Toss shrimp in blackening seasoning (season according to taste preference). Sauté 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 0.5 oz. queso fresco crumbles. Fold up bottom half to form a half moon shape. Toss 0.1 oz. baby arugula with 1-2 tsp. remoulade, layer on right half of tortilla, place one (1) blackened shrimp and fold up left half to form a triangle shape. Prick with skewer or toothpick to hold. Serve.

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