2 oz rock shrimp -- coarsely

2 Tb cilantro leaves -- coarsely

1/2 c Monterey Jack, or cheese of

Briefly toast tortilla in a dry 6-inch non-stick skillet for a minute or two on each side. Set tortilla aside. Add olive oil, onions and garlic to pan and saute until crisp tender over moderate heat. Add tomato, hot sauce and shrimp and saute for 1 minute more. Stir in cilantro and season to taste with salt, pepper and drops of lime juice. Immediately sprinkle cheese over shrimp mixture and lay tortilla on top, gently pressing down to form an even layer. Saute for 1 minute more to melt cheese and then turn over onto a warm plate. Cut into wedge and serve immediately topped with a little guacamole if desired.