Melt olive oil and butter in an oven proof skillet on medium-high heat. Add sliced mushrooms and cauliflower and cook for 6 minutes.
Add minced garlic and peas and cook for 2 minutes.
Top mixture with Monterey Jack cheese and place entire skillet in broiler until cheese melts - 1 minute.
While cheese is melting in the oven - salt and pepper the shrimp and cook over medium heat in the Enchilada Sauce for 2 minutes.
Plate the vegetable mixture and top with a couple spoonfuls of sauce - add cooked shrimp, and peas and avocado slices for garnish.
You can use any creamy easily melted Mexican cheese like queso blanco. Can also crumble Queso Fresco over the top as an additional garnish.We also included a product link to purchase a Canned Enchilada Sauce; however, we do encourage you to try Joanie's Authentic Keto Enchilada Sauce.