Shrimp and Pineapple Pinwheels

Directions

• In a large skillet, saute shrimp in butter until shrimp turn pink; remove from the heat. Drizzle with honey and toss to coat; set aside to cool.
• Spread each tortilla with a thin layer of cream cheese; top with pineapple, cilantro and shrimp. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour.
• Just before serving, unwrap roll-ups and cut into 1-in. slices.