INGREDIENTS
1 lb. large shrimp, shelled and deveined
Extra virgin olive oil
1 tsp. sweet smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper
1 lime, juiced
1/2 cup parsley or cilantro leaves, finely chopped
1 slightly under ripe avocado, pitted, skin removed and very thinly diced
1/2 lemon, juiced
8 large tortillas, heated to soften slightly
2 tomatoes, seeded and diced
4 scallions, thinly sliced
2 1/2 cups shredded Monterey Jack cheese
Cooking spray
DIRECTIONS
Preheat an outdoor grill, indoor grill or grill pan to medium-high heat.
Sprinkle the shrimp lightly in the oil, then season with the smoked paprika, onion powder and garlic powder.
Thread the shrimp onto metal skewers.
Grill until pink and firm, about 2 minutes on each side.
Douse with the lime juice, then remove the shrimp from the skewers and chop.
Sprinkle with the cilantro or parsley.
Dress the avocado with the lemon juice.
On one half of each tortilla, arrange the shrimp, tomatoes, scallions, avocado and cheese.
Fold over the other tortilla half, then spray lightly with cooking spray.
Grill, turning once until crisp and the cheese has melted.
Cut into wedges and serve.
Serves 4 to 6.
