Tasty Thursday

Need a quick dinner for busy summer nights? Try this YUMMY recipe from Faster, I'm Starving: 100 Dishes in 25 Minutes or Less by Nancy Mills and Kevin Mills.

Shrimp Tortillas

2 scallions

2 ripe avocados

8 (8-inch) flour tortillas

1 pound cooked, peeled shrimp

2 cups grated mozzarella cheese

Salsa (optional)

Rince and trim the scallions and cut them into 1/4-inch pieces. Cut the avocados in half, remove and discard the pits and then remove the peel. Slice thinly.

Place 1 tortilla in a dry frying pan and heat over medium-high heat for a few seconds. Turn the tortilla over and quickly cover with 1/8 of the scallions, avocado slices, shrimp, and cheese. Cover with a lid and cook over medium-high heat for 30 to 45 seconds, or until the cheese melts. Be careful that the tortilla doesn't get overly crisp. Remove the lid and fold the tortilla in half so that it looks like a half-moon. Serve immediately with salsa, if using. Repeat the process until all the tortillas are cooked.

Serves 4