Author: itzdone

Ingredients
8 each  Small/Fajita Super Soft Flour Tortillas
1 lb. Medium size shrimp, peeled and deveined
1 tsp. Salt
¼ tsp. Ground black pepper
¼ tsp. Crushed red pepper flakes
2 tbsp. Lime juice, fresh
1 tbsp. Olive oil
½ cup Mango, fresh, diced
½ cup Red onion, diced
½ cup Cilantro, fresh, roughly chopped
1 tbsp. Sriracha sauce
½ cup Ranch dressing
Fresh lime wedges, as needed

Directions
1. In a small mixing bowl, combine the ranch dressing and sriracha. Reserve refrigerated.

2. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.

3. Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.

4. To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

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Thank you Tony!  It has been a pleasure!

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• 1 pound bacon
• 1/4 cup diced onion
• 1/4 cup diced green bell pepper
• 3 cups shredded Cheddar cheese
• 8 eggs
• 2 cups milk
• 1 (16 ounce) package frozen hash brown potatoes, thawed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch casserole dish.

Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.

In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.

Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

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