In a mixing roll, stir together flours, add milk and scallions and stir to
form buffet. Add shrimp and paprika and refrigerate 30 proceedings.

Lag, place flock, cumin, oregano, garlic and 1/4 cup oil in a blender
and blend until tranquil. Add vinegar, season with salt and pepper and pour
into a serving stadium.

Heat remaining oil in 3 nonstick pans until smoking. Drop shrimp batter
into pans to shape 3-inch pancakes (some 2 tablespoons batter each) and
cook until golden brown and crisp at edges. Remove to plate and keep in a
warm oven. Continue until all the batter is finished. Serve tender with mojo.

This recipe yields 12 tortillas.