Instructions: Drain shrimp. Rinse with cold water. Pat dry with paper towel. Finely chop shrimp and mix with green onions, salsa and sour cream. Trim crusts from bread. Spread each with 2T filling. Or spread tortillas with 1/4c filling each. Roll up tightly. Cover with plastic wrap. Refrigerate for at least 30 minutes or overnight. Slice each bread roll into 6 pieces or tortillas into 8 pieces

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