Shrimp Fajitas
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Instead of chopping garlic and tomatoes for the requisite guacamole to accompany this dish, I sometimes stir in my favorite prepared salsa to add a perfect spark of seasoning when mixed with ripe, very pliable and blackened, avocados. INGREDIENTS 2 tablespoons olive oil 1 onion, halved, cut into thin strips 1 green bell pepper, cored, seeded, halved, cut into thin strips 1/2 teaspoon each cumin and red pepper flakes 3 cloves garlic, minced 12 large shrimp, peeled, deveined, butterflied 1 tomato, seeded, sliced into strips Juice of 1 lime 1 bunch cilantro, stems removed, chopped, about 1/2 cup 4 flour tortillas, lightly toasted* 1 avocado, peeled, pitted, sliced Sour cream Salsa Heat oil in a large skillet over medium-high heat; add onion, bell pepper, cumin, and red pepper flakes. Cook until onions and pepper soften, about 4 minutes. Add garlic to skillet; cook 1 minute. Add shrimp, tomato, and lime juice; cook, stirring constantly until shrimp is pink, about 3 minutes. Stir in cilantro. Spoon mixture into tortillas; top with avocado slices. Serve with sour cream and salsa. Makes 4 servings *NOTE - Toast tortillas in a dry skillet over medium heat until they start to brown, about 30 seconds on each side.