1
saute shrimp in butter, sprinkle with garlic herb seasoning and paprika, cook until heated through. Turn off heat.
2
prepare sauce, mixing mayonaise, ranch dressing and picante until smooth and well blended, set aside.
3
mix shredded cabbage and lettuce, add 1/2 prepared sauce and mix until well blended.
4
Cook tortillas on medium pan sprayed with butter flavored nonstick spray. Cook about 20-30 sec per side, remove, fold in half.
5
Add 1/4 the shrimp into each tortilla shell, top with cabage/lettuce mix, top with tomato and peppers if desired. Add a little more of the sauce to top and serve.