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Fajita Shrimp Kabobs
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teaspoons lime juice
teaspoons vegetable oil
teaspoon minced fresh cilantro
/4 teaspoon ground cumin
/8 teaspoon salt
/8 teaspoon Tabasco sauce
1/4 pounds large shrimp, peeled and deveined
large yellow or red pepper, cored, seeded
and cut into 1−inch squares
small (6− to 7−inch) flour tortillas, warmed
8
Cilantro sprigs, for garnish
1
large tomato, seeded and diced
Combine the lime juice, oil, minced cilantro, cumin, salt and Tabasco, in a large bowl. Add the peeled
shrimp and mix well; set aside.
Adjust the oven rack so it is 4 to 5 inches from the broiler element and preheat the broiler. Alternate
the shrimp and pepper squares on eight 6 to 8 inch skewers. Place the skewers on a lightly oiled broiler
pan and brush the remaining marinade over. Broil until the shrimp are pink and cooked through,
turning once, about 2 1/2 minutes per side.
Serve with warm tortillas, cilantro sprigs and diced tomato if desired.
Fajita Shrimp Kabobs
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