1/2 onion, finely chopped

2 cloves garlic, minced

1 jalapeno, minced

1 teaspoon olive oil

1 vine tomato, diced

12 ounces raw, peeled and deviened shrimp, chopped

kosher salt

2 tablespoons finely chopped cilantro

3/4 cup shredded pepperjack cheese

12 6-inch corn tortillas

olive oil spray, I use my Misto

In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.