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Ingredients

5 tablespoons olive oil 2 cloves minced garlic 1 teaspoon ground ginger ½ teaspoon hot sauce 16 large shrimp, peeled and deveined, without tails 4 (8 inch) flour tortillas ¾ cup shredded Cheddar and Monterey cheese blend 2 cups fresh salsa

Nutrition Info

444.4 calories carbohydrate: 37.2 g cholesterol: 57.6 mg fat: 26.3 g fiber: 3.8 g protein: 16.6 g saturatedFat: 6.7 g servingSize: - sodium: 1233.8 mg sugar: 4 g transFat: : - unsaturatedFat: : -

In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.
Bake in a preheated oven for 20 minutes or until shrimp are pink.

4 enchiladas

Tasty and ready in 20 minutes. Serve with salad, rice and black beans.