Shrimp Taco Cups with Avocado Crema

Preheat the oven to 400F. Prepare Gorton's butterfly shrimp according to package instructions. While the shrimp cooks, spray a muffin tin with non-stick spray. Add the tortillas into the cups then add in rice and cheese to each cup. Bake at 400F for about 10 minutes, until the tortillas are crispy and the cheese is melted. While the shrimp and tortillas cook, combine all of the avocado crema ingredients (avocado, plain Greek yogurt, cilantro, juice of 1 lime, garlic powder, salt) into a food processor or blender and blend until smooth. Layer on the pico de gallo, butterfly shrimp, and avocado crema to each tortilla cup. Serve and enjoy! This recipe makes 12 tortilla cups.