Cavishe (great h'or d'eurves)

2 8oz cans of shrimp
pimento
red pepper
green pepper
1 stick of celery
1 sweet onion
1/2 cup lemon juice
1 package of flour totillas
pepper and salt to taste
paprika

In a large skillet bring a tablespoon of oil to heat. Slice the flour tortillas into strips or wedges. Fry for two minutes on each side sprinkling paprika and salt and pepper as you go. When they start to brown remove and drain them on paper towel. Continue until all tortillas are used. When finished store in a cookie can or plastic container. This will be good for 24 hours at room temperature and several days in a refrigerator.
In a bowl place finely chopped pimento, red pepper, green pepper, celery, and sweet onion. (Olives can be chopped and added too.) Soak shrimp for a few minutes in very cold water. Drain shrimp and stir into vegetable mixture. Pour lemon juice over this mixture, and let stand for several hours. Before serving fold gently. Serve in a suitable dish so that it can be dipped up onto the the tortilla strips. Enjoy.