Add the mozzarella and cream cheeses into a microwave safe bowl. Heat at 30 second intervals until the cheeses are melted completely and well combined.
Place the almond flour and salt into the bowl with the cheese dough, and knead it until it is completely combined.
Add the egg to the dough, and beat on high until well incorporated.
Wet your hands slightly and divide the dough into 12 even portions.
Flatten the balls of dough with the palms of your hands, and fit the flattened circles of dough around the bottom of a well greased inverted muffin tin.
Bake the dough cups for 12-15 minutes until browned and cooked through.
While the cups are baking, combine the shrimp, tequila, lime juice, cumin, paprika, zest from half a lime and salt and pepper to taste in a bowl. Toss to coat the shrimp well.
Heat the olive oil in a skillet over medium high heat on the stove. Add the shrimp and saute until cooked through. Set aside.
In a bowl, combine the sour cream, zest from a lime and the hot sauce if desired. Stir to combine.
Layer sour cream in the bottom of each of the dough cups.
Top the cups with some of the shrimp as well as cilantro as garnish before serving.
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