4
(8-inch) whole wheat tortillas, cut into fourths
16
wooden toothpicks
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Steps
1
In medium bowl, mix Shrimp ingredients. Cover; refrigerate at least 2 hours but no longer than 8 hours to marinate.
2
Drain shrimp, discarding marinade. Heat 12-inch nonstick skillet over medium-high heat; add shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp turn pink.
3
In small bowl, stir Sauce ingredients until well blended.
4
Heat oven to 350°F. Shape tortilla wedges into cone shapes; secure each with toothpick. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until light golden around edges.
5
Place about 3 shrimp inside of each cone; drizzle 1 tablespoon sauce over shrimp in each cup.
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One container Greek plain yogurt can be substituted for the lemon for a less sweet flavor.
Marinate the shrimp 1 day ahead. Prepare as directed, cover and refrigerate.
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