Summer Spicy Shrimp Salad in Tortilla Cups

 This recipe is great in tortilla bowls or as a dip with toasted baquette pieces. It can be prepared in larger tortilla bowls or smaller ones that you can make in a muffin pan for hor douevres.

1 lb cooked shrimp, chilled and coarsely chopped

1/2 c mayonnaise

1 1/2 Tbsp fresh lemon juice

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 c minced red onion

1/4 c minced celery

1/2 c real bacon bits (4-5 slices chopped)

1/4 c fresh parsley chopped

Mix all salad ingredients together. Chill for at least 1/2 hour. Fill Tortilla cups or bowls or use as dip with toasted baquette slices.