(6-inch each) Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Combine shrimp and lemon juice; cover and chill 30 minutes. Position knife blade in food processor bowl; add chilled shrimp mixture, cream cheese, and next 7 ingredients. Process 1 minute or until smooth, scraping down sides occasionally. Place tortillas on baking sheets; spread about quarter cup shrimp mixture on each tortilla. Bake at 180ºC or 8 to 10 minutes or until edges begin to brown. Cut each into 8 wedges. Garnish with whole shrimp, or fresh cilantro sprigs, if desired.