Melt the butter in a skillet. Saute the green onions, mushrooms and jalapeno until the get soft.
Add the shrimp. Cook until the shrimp turn pink, then stir in all the other ingredients. Cook over medium-low heat until steam begins to rise, but no longer than that.
Spoon 3 oz. of the filling into flour tortillas. If you like, serve with hot Mexican salsa con queso.
