Peel and devein the shrimp and set aside (if they are large I cut into chunks.).
In a small bowl, blend the paprika, cayenne, black pepper, oregano, salt, garlic & sugar. Set aside.
Pour a small amount of oil into 4 quart Dutch oven or pot. Add the onions, cilantro and jalapeno. Sauté just until the onion is transparent, then stir in the chopped tomatoes.
Add the spice mix and simmer 10 minutes, stirring occasionally.
Add tomato juice and water and simmer another 10 minutes.
Add shrimp and cook 5 minutes or just until shrimp are done. Do not overcook.
While soup is simmering, cut tortillas into strips and place on a pammed cookie sheet. Spray with olive oil; sprinkle with salt if desired. Bake at 350 for about 5 to 7 minutes. Watch closely so they don’t burn.
To serve, place a layer of tortilla strips in the bottom of a shallow soup bowl. Ladle soup on top then garnish with cheese. Add a lime wedge on the side.