1 1/2 c  Water
1/2 lb Unpeeled medium-size fresh
- shrimp
2 ts Lemon juice
1 pk Cream cheese, softened (8oz)
1 c  Shredded cheddar or Monterey
- Jack cheese (4-ounces)
4    Green onions, chopped
2    Jalapeno peppers, seeded
- and chopped
2    Garlic cloves, minced
2 tb Chopped fresh cilantro
1 ts Ground cumin
1 ts Chili powder
9    Whole wheat flour tortillas
- (6-inch each)

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.