Preheat oven to 400° — place shrimp in a bowl and add the olive oil, kosher salt, cumin and paprika. Stir to coat and place in the refrigerator to marinate for 20-30 minutes.

While the shrimp marinate — let’s make guacamole! Cut the avocados in half and remove the pit. Scoop out the flesh and place in a bowl. Add the red onion, cilantro, lime juice salt and pepper to taste. Using a fork mash the ingredients together until you have the consistency you like for guacamole. Place this in the refrigerator until ready to use.

Remove shrimp from the refrigerator and align them on a baking sheet in rows. Place in the center of the preheated oven and cook for 5-8 minutes.

While shrimp cook, coat each tortilla with the guacamole and if using the jalapeno add a slice now.

Remove shrimp from the oven and place one on top each tortilla. Add the Milton’s Local bacon and place assembled tortillas on a serving tray.
Top with the crumbled queso fresco and serve immediately!

Recipe inspiration from Well Plated using Milton’s Local bacon.