1 Tbsp. butter or more if needed

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1 Tbsp. olive oil or more if needed

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2 large flour tortillas

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12 (size) 31/40 fresh shrimp peeled, deveined and tails removed

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1 clove garlic minced, or equivalent garlic paste

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1 chipotle pepper in adobo diced, with seeds and juice

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1 tsp. fresh lime juice divided

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2 tsp. chipotle adobo sauce

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1 ripe, Fresh California Avocado seeded and peeled

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2/3 cup shredded or crumbled cheese(s) such as queso fresco, Monterey Jack, Cheddar, queso quesadilla or a blend

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.