DE-LI-CIOUS.

Cinco de Mayo calls for a proper Mexican dish, hence why we decided to celebrate with our delicious Shrimp and Bacon Quesadillas! The bacon brings a crunchy texture to the dish while our wild caught shrimp balances it out with a soft and meaty element (using farmed shrimp simply won’t have the same taste or texture). WARNING: They are so flavourful and tasty that you may want to double up on the recipe serving

Here’s what you’ll need:

• 6 Slices of Bacon

• 1 Pound of Marina Del Rey Wild Caught Shrimp

• Salt and pepper

• 3 Green Onions, chopped

• Cheese, shredded (we used cheddar)

• 4 soft taco tortillas

• Butter (for spread)

• Sour cream and guacamole for serving

Directions:​

1. Preheat oven to 400 degrees. Place bacon on parchment paper and cook for 10 minutes until crispy. Remove and let cool before chopping.

2. Season shrimp with salt and pepper. Heat 1 tablespoon of olive oil in pan and add shrimp to saute for 3-5 minutes.

3. On half the tortilla, assemble the shrimp, cheese, bacon and green onions by layers. Fold over the other side of the tortilla.

4. Spread the outside of the tortilla with a little butter and place in pan over medium heat to grill tortilla until golden brown.

5. Cut into wedges and serve with sour cream and guacamole – enjoy!