Dust the shrimp with the ancho chili powder, paprika and garlic salt. Cook quickly in 1 Tbsp. butter in a hot pan for 2-3 min. Set aside, refrigerate if made ahead of time.

Heat a large cast iron pan and add the remaining Tbsp. of butter. Whisk the eggs with the 1 Tbsp. of water. Add the eggs to the pan and sprinkle the shrimp, red peppers and green onions on top. Cook on medium to medium low for 5 min. until the bottom is set. Broil to set the top for 1-2 min.

Top with the sliced avocado. Add a dollop of sour cream in the middle. Sprinkle with the cilantro and drizzle with enchilada sauce.