1 LB uncooked shrimp2 TBSP vegetable oil 1/2 cup cream cheese 1 TBSP+2TSP lime juice 2 TBSP fresh cilantro, chopped 1 TSP chipotle chiles from a can, minced 1/2 TSP garlic, minced 1/2 TSP fresh oregano, minced 1/2 TSP onion salt 3/4 cup corn kernels cut from ear of corn, uncooked 1/2 cup red bell pepper, diced 3 flour tortillas Fresh cilantro leaves for garnish
In large skillet, heat 1 TBSP oil over medium-high heat. Season shrimp with salt and pepper, and cook until pink on both side, about 2-3 minutes. When cool, chop shrimp into large pieces. In medium bowl stir together cream cheese, chopped cilantro, lime juice, chipotle chiles, garlic, oregano and onion salt. Add corn, bell peppers and shrimp. Refrigerate until ready to serve. Preheat oven to 350ºF. Place tortillas in a stack and cut off edges leaving 6-inch squares. Brush both sides with oil. Stack squares then cut into smaller squares, about 16. Press a square firmly into the bottom of a small muffin tin. Season with salt and bake until golden, about 10 minutes. Once cool, fill each tortilla cup with shrimp mixture. Serve as an appetizer with cilantro leaf for garnish.