Shrimp Fajitas

This is perfect for summer or anytime.

Fajitas:

1 lb. deveined shrimp
1 large onion (sliced)
2 - 3 T oil (olive or canola)
1 T. lime juice
1 large bell pepper (sliced)
1/4 tsp. each: pepper, salt
1 - 3 drops hot sauce

1 package flour tortillas

Toppings:

1 c. each: shredded lettuce, chopped, tomatoes, sour cream, refried beans, prepared
guacamole, salsa, shredded cheese

Peel, rinse, slice onion and garlic. 

Rinse, seed, slice peppers

Rinse, shred lettuce.

Rinse and chop tomatoes

Rinse, pat dry shrimp and remove tails.

In small mixing bowl combine: lime juice, garlic, salt, pepper, hot sauce. Pour over meat to marinate for 15 - 30 min.

Heat grill pan or grill on medium high heat. Add oil.

Add shrimp and cook shrimp for 3 - 5 minutes or until shrimp turns pink. Add pepper and onions, cook for another 3-4 minutes. 

Transfer shrimp, onions and pepper to clean serving bowl

Heat tortillas in microwave for 30 - 40 seconds. You can also heat tortillas by warming them on the grill pan for 30-40 seconds.

Open can of refried beans.

Place beans in microwave safe bowl and microwave for about 1 - 2 minutes until heated.

To assemble fajitas: smear a spoonful of refried beans on a tortilla. 

Add some of the meat pepper and onions.

 Top with your favorite fixings. Roll to secure filling and enjoy.

Serves 4  2 - 3 fajitas each

Shrimp Martini™

This is great for a summertime get-together or any time  I've used precooked shrimp which is just easier to use.

1 lb. precooked Shrimp
1 - 2 oz. tequila (2 - 4 T.)
1 avocado chopped
1/8 - 1/4 tsp. each: salt, pepper, dried parsley
1 lime zested and juiced
Dash each: hot pepper sauce, Worcestershire sauce
Pinch red pepper flakes
1 clove garlic chopped and crushed
Salt and pepper, enough to coat rim of glasses

Put shrimp in refrigerator to thaw into ready to use.

Put some salt, pepper, red pepper flakes on a clean small plate.

Wet 4 clean martini glasses with a clean wet napkin. 

Place glasses face down on plate with the salt, pepper and pepper flakes. Coat rim of glasses.

Place glasses in freezer until ready to use.

Peel and chop garlic, set aside.

Cut avocado in half, remove pit.

 Cut avocado into cubes, place into a small bowl.

Zest lime into the bowl with avocados.

Cut lime in half and squeeze some over avocados to keep from spoiling.

Put in refrigerator until ready to serve.

Juice rest of lime into a measuring cup.

Add tequila, salt, parsley, pepper, garlic, Worcestershire sauce, hot sauce, mix well.

Remove shrimp from refrigerator and place into a bowl. 

Pour tequila mixture over shrimp, toss to coat. 

Put shrimp in refrigerator to marinate until ready to serve 15 - 20 min.

To serve: Remove glasses from freezer.

Remove shrimp and avocado from refrigerator.

Spoon some of the shrimp and avocado into the glasses.

Serves 4.

Grilled Shrimp Tacos ™

This is perfect for summer or anytime. 

1 - 1 1/2 lb. shrimp approx.

1 lime: juice and zest
1/8 - 1/4 tsp. each: salt, pepper (to taste)
1/8 tsp. red pepper flakes (optional)
1 - 2 T. olive oil
1 tsp. Worcestershire sauce
1 T. tequila
1 clove garlic crushed
1/4 tsp. fresh parsley or cilantro

8 - 12 soft tortillas (flour or corn)
1/2 - 3/4 c. each approx. : shredded lettuce, shredded cheese, diced tomatoes, 
1/2 c. sour cream

Combine ingredients in a bowl. Toss to coat shrimp. Marinate for 15 - 20 minutes in refrigerator.

Warm tortillas in microwave for 10-30 seconds or until warm.

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

To serve:  spoon some shrimp into warmed tortillas. Top with your favorite toppings, fold tortilla in half over fillings and enjoy.

Serves 4 - 6.

Baja Shrimp ™

This is a great shrimp dish for summer or anytime.

1 lb shrimp 
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
1 - 2 T olive oil
1 tsp Worcestershire sauce
1 T tequila
1 clove garlic crushed
1/4 tsp fresh parsley or cilantro

Combine ingredients in a bowl. Toss to coat shrimp. Marinate for 15- 30 minutes in refrigerator.

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

Serves 4