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.