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Preheat oven to 400°F. Brush both sides of each tortilla with oil; place on an ungreased baking sheet. Bake about 10 minutes or until crisp, turning once.
Meanwhile, coat a medium nonstick skillet with cooking spray; preheat over medium heat. Add bell peppers, green onions and, if desired, jalapeño. Cook about 5 minutes or until nearly crisp-tender, stirring occasionally. Add the water; cover and cook for 2 minutes more. Spread each tortilla with about 1 tablespoon green salsa. Top with cooked vegetable mixture and shrimp. Sprinkle with cheese. Bake about 3 minutes or until cheese is melted and shrimp is heated through. Sprinkle with cilantro and, if desired, black pepper.