From the Kitchen of:  Pepper
Source:  Sun Herald Newspaper 07/11/01

 

2	cups	hot cooked rice
2	tbsp.	chopped onion
2	tbsp.	chopped Anaheim peppers
1	clove	garlic, minced
2	tsp.	vegetable oil
12	ounces	peeled medium shrimp
1/2	tsp.	grated lime peel
1/2	tsp.	dried thyme leaves, crushed
1/4	tsp.	ground black pepper
1/4	tsp.	ground cinnamon
1 1/2	cups	halved seedless grapes
2	tsp.	fresh lime juice
1/4	tsp.	bottled hot pepper seasoning
1/2	cup	mango chutney
		salt, to taste
4		flour tortillas (10-inch diameter), warmed