3 ounces cream cheese, softened
1 teaspoon Cajun seasoning
4 (6-inch) chili-flavored or plain flour tortillas
1 cup loosely packed spinach leaves
½ pound peeled and deveined large shrimp, cooked
1. Combine cream cheese and seasoning, and spread on one side of each tortilla.
2. Top cream cheese mixture with spinach. Place shrimp about 1 inch from edge, and roll tightly. Cut into 1-inch slices, and secure with wooden picks. Makes about 1½ dozen.
Hosting Help: Place this simple starter over bright green banana leaves for tropical flair.