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1
Shrimp Marinade -- Mix the cumin, chili powder and olive oil in a small baggie and add the shrimp.
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2
Just marinade 2-3 hours, at least 1 hour.
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3
Grilling -- I prefer to grill the shrimp on a outdoor or inside grill if possible.
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4
You could also broil or even pan saute, but grilling to me works best.
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5
They only take just a couple of minutes.
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6
Just until they start to curl and start to turn pink.
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7
Remove, let cool slightly, and then rough chop.
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8
You could easily make these ahead of time.
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9
Muffins -- Slice them in half and then just toast under the broiler until slightly brown.
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10
They will take just a minute and watch them carefully.
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11
Cheese -- In a small bowl, mix both cheeses so you always get a good blend of both cheese when you add it to your muffins.
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12
Toppings -- Top each muffin with a tablespoon of the salsa verde (green salsa), then 1/2 of the cheese, shrimp, olives, cilantro, a few red pepper flakes, and the other 1/2 of the cheese.
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13
Place on a baking sheet.
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14
Bake -- 400 degrees in the oven on the middle rack for about 10 minutes until the cheese is melted and the muffins are golden brown.
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15
Serve -- Garnish with any leftover cilantro if you want and just enjoy them.
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16
Serve with a good bowl of soup for a nice dinner.
