Fajita Shrimp Kabobs

Ingredients and Instructions

2 teaspoons lime juice

2 teaspoons vegetable oil

1 teaspoon minced fresh cilantro

3/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon Tabasco sauce

1 1/4 pounds large shrimp, peeled and deveined

1 large yellow or red pepper, cored, seeded

and cut into 1−inch squares

8 small (6− to 7−inch) flour tortillas, warmed

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.