Grilled Shrimp Fajitas
Serving Size / Yield
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of lime juice
- 1 ½ teaspoon of salt
- 2 garlic cloves, crushed
- 1 ½ teaspoon of chili powder
- 1 teaspoon of ground cumin
- cayenne pepper, to taste
- 2 pounds of shrimp, either fresh or frozen
- 2 red bell peppers
- 1 red onion
- 6 flour tortillas, the 8 inch size
- 1 ½ cups of guacamole
- Cooking spray
Begin by preparing the marinade. In a freezer bag, combine all of the ingredients and shake until the ingredients are fully incorporated. Next prepare the shrimp. If the shrimp is frozen, allow it to thaw. Next, remove the tail shells. Pour the shrimp into the bag and shake so that the shrimp is fully coated in the marinade. Place the bag in the refrigerator for 20 minutes. Shake at least once during this time.
While you are waiting for your shrimp in the refrigerator, slice the onion and the red bell pepper into thin slices. Place them in a grill basket and spray them with cooking spray and wrap the tortillas in foil and set them aside.
Light the grill and place the rack over medium heat. Close the grill cover and allow to cook for about 10 minutes, turning the vegetables after 5 minutes.
While the peppers and onions are cooking, remove the shrimp from the refrigerator and drain the marinade and discard. Pour the shrimp into the grill basket. Cover the grill and allow to cook for about 5 minutes or until the shrimp is pink. Place the wrapped tortillas on the grill and allow to cook for 1 minute on each side. When everything is done, remove it all from the heat.
On a serving tray, place the tortillas. Add the shrimp and vegetable mixture and a dollop of guacamole on top. Fold the tortilla with the seam on top. Do this for each of the tortillas. Serve while still warm and enjoy.