Shrimp Fajitas

• 1/4 cup OliveOil
• 2 Limes juice of
• 1 teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 1 1/2 pounds Shrimp peeled and deveined
• 1 tablespoon Olive Oil
• 2 Bell Peppers sliced thin
• 1 Onion sliced thin
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 Jalapenos minced
• 2 teaspoons Garlic minced
• 12 Corn Tortillas for 4 people
• 1/4 cup Cilantro chopped
• 1/4 cup Parmesan Cheese freshly grated

1. 1. In a medium bowl, whisk together olive oil, lime juice, cumin, and chili powder. Reserving about 1/4 cup marinade, pour the rest into a resealable plastic bag with the shrimp. Marinate shrimp for 15 minutes
2. 2. In a large skillet over medium high heat, heat vegetable oil. Add bell peppers and onions and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Stir in jalapeno and garlic and cook for another minute. Remove vegetable mixture from skillet
3. 3. Shake off excess marinade from shrimp and add to hot skillet in a single layer. Season with salt and pepper and cook until pink on both sides, 1 to 2 minutes per side. Add reserved marinade and let simmer for about 1 minute. Remove from heat.
4. 4. Shake off excess marinade from shrimp and add to hot skillet in a single layer. Season with salt and pepper and cook until pink on both sides, 1 to 2 minutes per side. Add reserved marinade and let simmer for about 1 minute. Remove from heat.
5. 5. Garnish with cilantro and cotija or parmesancheese, if desired.

cumin, chili powder, shrimp, olive oil, bell peppers, onion, salt, pepper, jalapenos minced, garlic, corn tortillas , cilantro, parmesan cheese freshly

Taken from www.epicurious.com/recipes/member/views/shrimp-fajitas-5aaff0282133066cf9403ee9 (may not work)