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Ingredients
  • 8 ounces pepper jack cheese
  • Six 16-20 count unpeeled shrimp, deveined
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 large flour tortillas
  • 1/4 cup chopped roasted red pepper
  • 1/4 cup chopped fresh cilantro leaves
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