Shrimp Enchiladas

5 tablespoons olive oil

2 cloves minced garlic

1 teaspoon ground ginger

½ teaspoon hot sauce

16 large shrimp, peeled and deveined, without tails

4 (8 inch) flour tortillas

¾ cup shredded Cheddar and Monterey cheese blend

2 cups fresh salsa

In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.

Bake in a preheated oven for 20 minutes or until shrimp are pink.