Shrimp Fajitas

10 min
12 min
4 servings

INGREDIENTS:

• MARINADE (Double if using optional grilling method below):
• 1/4 cup Crisco® Pure Canola Oil
• OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 1/4 cup cider vinegar
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried parsley
• 1 tablespoon Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons garlic powder
• Salt and pepper, to taste
• FAJITA FILLING
• 1/4 cup Crisco® Pure Canola Oil
• OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 2 green peppers, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 pound medium shrimp, peeled and de-veined
• SERVE WITH:
• 8 flour tortillas
• Shredded Romaine lettuce
• Diced tomatoes
• Shredded Cheddar cheese
• Sliced avocados
• Sour cream

PREPARATION DIRECTIONS:

1. 1.
   WHISK together oil, vinegar, oregano, parsley, flour and garlic powder in medium bowl. Season to taste with salt and pepper. Set aside.


2. 2.
   HEAT 1/4 cup oil over medium heat in large skillet. Add peppers, onions and garlic. Sauté 1 minute. Add shrimp and marinade. Cook 10 minutes. Serve with warm flour tortillas, lettuce, tomatoes, cheese, avocados and sour cream.


3.  
   OPTIONAL GRILLING METHOD


4. 1.
   DOUBLE marinade recipe and prepare. Add shrimp and vegetables to marinade; cover and refrigerate. Soak 1 dozen wooden skewers in water for at least 30 minutes.


5. 2.
   PREPARE gas or charcoal grill. Heat to medium heat.


6. 3.
   REMOVE shrimp and vegetables from marinade; discard marinade. Skewer shrimp onto 4 prepared wooden skewers. Skewer vegetables onto remaining 8 skewers. Grill until vegetables are tender and shrimp are cooked through.