Recipes from Mexico :: Mexican Main Dishes Seafood
10 slices bacon
50 large Rocky Point shrimp
1 1/2 (one and one-half) c. Monterey jack cheese, shredded
1 c. thick fresh salsa
2 fresh tomatoes, chopped
2 cans green chile strips, diced
6 (12-in.) flour tortillas
Fry bacon until crisp enough to chop. Remove bacon and retain about 2 Tbsp. fat in pan. Peel and de-vein shrimp, then chunk. Grill in pan 1 minute.
Stir in cheese, salsa, tomatoes and chiles. Turn to blend, but not long or shrimp will become tough. Divide and pile on tortillas. Fold all sides over and fasten with wooden picks. Slide carefully into hot oil and brown lightly. Drain on paper towels. (Or bake at 400 degrees fahrenheit for 7 to 10 mins.)
