Ingredients:

-3 wrap size flour tortillas
-2 tablespoons olive oil
-1 large orange, peeled and coarsely chopped
-1/4 cup thinly sliced green onions
-1/4 cup chopped ripe olives
-1 tablespoon fresh lime juice
-1 tablespoon chopped fresh cilantro
-1/4 teaspoon garlic salt
-1/4 teaspoon Chipotle Chile Pepper Seasoning
-1/2 lb. small cooked shrimp (110 to 160 count), tails removed

1. Preheat oven to 350°F
2. Cut tortillas into 24 (2 1/2-inch) squares
3. Brush one side of squares lightly with 1/2 tablespoon olive oil and press, oiled side up, into mini muffin pans
4. Bake for 15 to 20 minutes or until crisp and lightly browned
5. Let cool and remove from pans
6. Combine all ingredients except shrimp in a medium bowl
7. Add shrimp and toss well to coat
8. Spoon evenly into tortilla cups
9. Serve immediately