Surprise your family with sizzling, restaurant-quality fajitas! A spicy marinade fabulously flavours the shrimp.
Ingredients
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) olive or vegetable oil
1 tsp (5 mL) salt
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground cumin
2 medium cloves garlic, crushed
1 pinch ground red pepper (cayenne)
2 lbs (1 kg) uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
2 medium red bell peppers, cut into strips (about 2 cups/500 mL)
1 medium red onion, sliced (about 2 cups/500 mL)
Olive oil cooking spray
6 Old El Paso* Large Flour Tortillas (from 8 count package)
1 1/2 cups (375 mL) refrigerated guacamole
Instructions
Heat gas or charcoal grill. In a large resealable food-storage plastic bag, mix the marinade ingredients until well blended: lime juice, olive or vegetable oil, salt, chili powder, ground cumin, minced medium cloves garlic and a pinch ground red pepper. Add the uncooked deveined peeled medium shrimp; seal the bag and toss to coat all the shrimp evenly. Cover; refrigerate 20 minutes to marinate, turning the bag once halfway through so the shrimp absorb the flavors evenly. Meanwhile, slice the medium red bell peppers and medium red onion, then place them in a medium bowl; spray with olive oil cooking spray, tossing to lightly coat. Transfer the sprayed vegetables to a grill basket (grill "wok"). Wrap the tortillas in foil; set aside near the grill so they’re ready to warm.
Place the grill basket with the bell peppers and onion on the grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once halfway through so they char lightly and become tender.
Drain shrimp; discard marinade so the shrimp grill cleanly and safely. Add the drained shrimp to the grill basket with the vegetables. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink and cooked through. Place the foil-wrapped tortillas on the grill. Cook 2 minutes, turning once, until warm and pliable.
On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on a plate; place the 1/2 cups refrigerated guacamole in a serving bowl. For each serving, top a warm tortilla with shrimp, vegetables and guacamole; fold tortilla over filling to make fajitas and serve immediately while piping hot.
Expert Tips
Do not marinate the shrimp longer than 20 minutes or they will start to cook in the marinade.
Look for prepared guacamole in the refrigerated section of your supermarket.
