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Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp. Combine shrimp and lemon juice; cover and chill 30 minutes.
Position knife blade in food processor bowl; add chilled shrimp mixture,
cream cheese, and next 7 ingredients. Process 1 minute or until smooth,
scraping down sides occasionally.
Place tortillas on baking sheets; spread about 1/4 cup shrimp mixture on
each tortilla. Bake at 350 degrees for 8 to 10 minutes or until edges begin
to brown. Cut each into 8 wedges. Garnish with whole shrimp, or fresh
cilantro sprigs, if desired.
Ingredients:1 1/2 c Water Serves:6 Dozen |