1 bottle Chili Lime Sauce 1 package cream cheese Cilantro Roasted garlic paste 1/4 - 1/2 tsp Cumin 1/4 - 1/2 tsp white pepper Store bought or homemade "scoops" 1/2 lb small or medium shrimp
Cook, peel, and devein your shrimp (I have it done for me at the market - they steam it on the spot, so it is cooled by the time I'm ready to handle it). It doesn't need a lot of seasoning, but I do salt mine a bit.
Roast your garlic, smoosh it into a paste. Alternatively, use finely chopped garlic or minced garlic.
If you want to make some "scoops" to serve these on, use a mini muffin tin. Spray both sides of tortilla lightly with Pam (or grease lightly w/oil), sprinkle with a smidge of salt. Press small rounds of tortillas into the muffin cups, bake at 375 degrees for 8-10 minutes, until tortillas are golden brown. Remove from oven, allow to cool.
Allow cream cheese to warm to room temperature. Add 1/3 cup Chili Lime Sauce, roasted garlic paste, cumin, and white pepper. Mix (best to use your hands, although I don't have any sort of processor or mixer that I could *try* using ... ) well, add salt to taste.
Place small amount of cream cheese mixture into each scoop. Add 1-2 shrimp. Top with a small dash of Chili Lime Sauce, garnish with a bit of cilantro.