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1
Remove seeds from the roasted peppers.
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2
Heat oil in a large skillet over med. high heat. Add shrimp and salt.
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3
Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
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4
Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
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5
Add flour and cayenne, cook 1 minute.
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6
Whisk in half and half, then milk and cook 2 minutes.
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7
Remove from heat add half of the cheese and stir to melt.
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8
Divide into half.
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9
Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
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10
Heat a flat griddle.
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11
On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
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12
Place a layer of roasted pablanos over the cheese mixture.
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13
Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
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14
Fold over the blank half of the tortilla over the stuffing.
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15
Place onto heated, oiled griddle for 3-4 minutes until crisp.
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16
Turn over and another 3-4 minutes on the other side.
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17
Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.
