Tequila Lime Shrimp Wraps

By kddozier

Ingredients

• 1 pound fresh or frozen medium shrimp in shells
• 8 ounces fresh or frozen sea scallops
• 1/4 cup lime juice
• 1/4 cup snipped cilantro
• 2 tablespoons cooking oil
• 2 tablespoons tequila
• 2 cloves garlic, minced
• 1 to 2 1 to 2 teaspoons bottled hot pepper sauce
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 large onion, cut into thin wedges
• 1 large green sweet pepper, cut into bite-size strips
• 1 large red sweet pepper, cut into bite-size strips
• 1-1/2 cups sliced fresh mushrooms
• 6 9- to 10-inch warmed flour tortillas
• 6 ounces shredded Monterey Jack cheese or Chihuahua cheese (1-1/2 cups)
• Lime wedges

Preparation

Step 1

1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Rinse shrimp and scallops. Cut scallops in half; set aside. In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper. Add shrimp and scallops.

Cover; chill 2 hours, stirring occasionally. Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes. Add mushrooms. Cook and stir 2 minutes more. Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque. Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture. Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.