4 ounces goat cheese, crumbled
4 ounces Monterey Jack cheese, grated
4 ounces sour cream
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, or to taste
1/4 teaspoon each of fresh or dried basil, oregano, and thyme
Juice of 2 lemons
2 to 3 tablespoons butter
24 shelled, deveined shrimp, tails removed
1/3 cup white wine
Dash of salt and black pepper
8 12-inch flour tortillas
2 or 3 medium avocados
Mix cheeses, sour cream, cayenne, 1/4 teaspoon salt, herbs, and half the lemon juice. Let stand at room temperture until soft enough to spread on tortillas. Melt 1 tablespoon butter in a skillet or sauté pan over high heat. Add shrimp and reduce heat to medium high. Add wine, remaining lemon juice, and dash of salt and pepper. Sauté until shrimp are firm, about 6 to 8 minutes. When done, drain shrimp, then let cool.
Spread cheese mixture thinly on one half of each tortilla. Slice avocados. Alternating them, place 3 avocado slices and 3 shrimp on each tortilla. Fold tortillas over. Melt enough butter to cover bottom of sauté pan. Brown filled tortillas on both sides. Remove tortillas from pan, and cut into thirds (between the shrimp).