Instructions: In a mixing bowl, stir together flours, add milk and scallions and stir to form batter. Add shrimp and paprika and refrigerate 30 minutes.

Meanwhile, place mint, cumin, oregano, garlic and 1/4 cup oil in a blender and blend until smooth. Add vinegar, season with salt and pepper and pour into a serving bowl.

Heat remaining oil in 3 nonstick pans until smoking. Drop shrimp batter into pans to form 3-inch pancakes (about 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 warm with mojo.

This recipe yields 12 tortillas.

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