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.