Lincoln Arces Shrimp Burritos

by Larry Silva

3 lbs of shrimp, raw, peeled and cleaned (1 1/2-2 inch size)

1 green bell pepper-sliced

1 red bell pepper-sliced

1 yellow/brown onion-sliced

1 bunch of cilantro

1 stick of butter

1 tomato,red, med size, chopped

1 small can "El Pato" mexican tomato sauce

1 jalepeno

cooked spanish rice

guacamole

mexican blend cheese

sour cream

burrito size flour tortillas

Cooking

Melt butter in large skillet

saute peppers, onion, until soft 3-5 minutes. Add shrimp and cook unitl pink 3-5 minutes.

Add El Pato, cilantro, tomatoes and simmer 3-5 minutes.

Heat tortillas, add shrimp mix, rice, guacamole, sour cream, cheese and favorite hot sauce

Makes 6-8 burritos or 2 Scott Robinson burritos!

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Here is a recipe:Mexican Lasagna
3 tablespoons olive oil
2 pounds ground turkey
2 tablespoons chili powder
2 teaspoons cumon
1/2/ red onion
1 (15 ounce) can black beans
1.5 cup medium heat salsa
1 cup canned or frozen corn
flour tortillas
4 cups shredded cheddar or pepper jack cheese
2 green onions
preheat oven to 425 degrees
in a large skillet add olive oil and heat. add red onion, turkey, chilli powder and cumin. Brown meat mixture. Add salsa, beans and corn. heat mixture through. season with salt to your taste. in a shallow baking dish layer with meat mixture then tortillas and then cheese. repeat meat tortillas and cheese. bake uncovered in oven 12 to 15 minutes. top with chopped green onions and serve.

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