Zesty Shrimp Snacks

Pat the peeled shrimp dry with paper towels and season with salt and pepper as desired.

Heat a large skillet over medium-high heat and add a light coating of oil. Cook the shrimp in a single layer for 2-3 minutes per side until pink and cooked through.

Transfer the cooked shrimp to a cutting board and let cool slightly, then chop into bite-sized pieces.

Warm the flour tortillas in a dry skillet for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds until pliable.

Spread approximately 1 teaspoon of soft cream cheese evenly over each warm tortilla, leaving a small border around the edges.

Divide the chopped shrimp, diced scallions, and red pepper strips evenly among the tortillas, arranging them in a single line down the center of each tortilla.

Roll each tortilla tightly away from you, tucking in the sides as you roll to create a compact wrap. Seam-side down if slicing, or leave whole depending on preference for presentation.

Slice each rolled tortilla in half diagonally or into thirds to create neat snack-sized pieces. Serve immediately or cover and refrigerate until ready to serve.