Ingredients:
1 lb. shrimp, peeled and deveined
1 lb. bacon
2 avocados, peeled, pitted and sliced in 1/2″ slices
Monterey Jack cheese or white Mexican cheese
shredded lettuce
sour cream
flour tortillas
Directions:
Wrap bacon around shrimp and secure with toothpicks. (If you’re feeling spicy, you could also add sliced jalapeno between the shrimp and bacon.) Cook on grill until shrimp is done and bacon is crisp. Remove toothpicks.
Spread sour cream on flour tortilla, then shredded lettuce, then avocado slices, then approximately three bacon-wrapped shrimp and top with cheese.
You can substitute corn tortillas for flour, and add additional (or fewer) toppings – whatever your preference.
Serve with cheesy poblano chile corn rice.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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