Shrimp Fajitas

In a small bowl combine the marinade ingredients: 1/4 cup olive oil, 4-8 cloves of garlic, 1 tablespoon lime juice, 1 tablespoon cajun spice and 1/2 teaspoon salt.

Slice the bell peppers and onions in the same thickness and place in a bowl/zip-lock bag and pour half the marinade over the peppers and onions, mix to combine.

Pat the shrimp with a paper towel and make sure the shrimp is dry. Add the shrimp in a separate bowl or in a zip-lock bag, pour remaining Cajun sauce over the shrimp, and mix to combine.

Heat a large heavy pan over medium heat with 1/2 tablespoon oil, and when oil is hot, add shrimp with all the marinade in a single layer. Cook shrimp 1-2 minutes per side until shrimp is cooked through and no longer translucent. Place cooked shrimp on a clean plate.

In the same pan add marinated vegetables with marinate juices and saute until soft and golden brown at the edges, about 10 minutes, stirring occasionally, then turn off heat.

Add shrimp back to pan along with 1/4 cup chopped cilantro. (If using the jalapeno sauce and/or the cilantro lime coleslaw, I don’t recommend you top with cilantro, it may be a bit much.) Squeeze fresh lime juice over the mixture and toss to combine.

Serve fajitas with warmed tortillas. Top with Jalapeño ranch sauce and/or my cilantro lime coleslaw. Top with fresh avocado, sour cream or whatever you feel like topping them with.

Ingredients

Fajita Marinade

• 1/4 cup olive oil

• 4-8 cloves garlic, minced

• 1 tablespoon lime juice, from 1/2 lime

• 2 tablespoon Cajun spice

• 1/2 teaspoon salt

  Shrimp fajitas

• 1 lb large shrimp, peeled and cleaned

• 2-3 bell peppers, any color, sliced

• 1 medium onion, sliced

• 1/4 cup chopped cilantro, optional (If using the jalapeno sauce or cilantro slaw, do not top with cilantro)

• 2-3 teaspoons fresh lime juice, half a lime