Shrimp Chimichangas

DIRECTIONS

• Fry bacon until crisp enough to chop.
• Remove bacon and retain about 2 tablespoons fat in pan.
• Peel and de-vein shrimp, then chunk.
• Grill in pan 1 minute.
• Stir in cheese, salsa, tomatoes and chiles.
• Turn to blend, but not long or shrimp will become tough.
• Divide and pile on tortillas.
• Fold all sides over and fasten with wooden picks.
• Slide carefully into hot oil and brown lightly.
• Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.).