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Recipes:
Shrimp Fajitas
Print Recipe
Makes about 12 Fajitas
Ingredients
Marinade:
8 sprigs fresh cilantro
1 tablespoon lime juice
1 tablespoon chili powder
1/4 teaspoon cayenne
2 smashed cloves of garlic
1 jalapeno pepper, deseeded and sliced
1 tablespoon extra virgin olive oil
1 pound large shrimp, deveined and peeled
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 small onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
1 tablespoon extra virgin olive oil, plus extra for brushing
tortillas
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
pinch cayenne pepper
12 small corn tortillas
Instructions
- Stir marinade ingredients together in a small stainless mixing bowl. Stir the shrimp into marinade and refrigerate for an hour.
- Insert one grill plate and one griddle plate on the Cuisinart® Griddler®. Select Griddle and set temperature to 425°F.
- In a mixing bowl toss sliced peppers and onions with tablespoon of olive oil, 1/4 teaspoon of chili powder, 1/4 teaspoon of salt, and cayenne.
- When green indicator light illuminates, place vegetables on the grill side cooking them in two batches. Stir the vegetables occasionally during cooking, remove when tender and browned, about 8 minutes per batch, set aside.
- While second batch of vegetables is cooking, brush tortillas with oil, and begin to grill 1-2 minutes per side until warm and soft. Reserve.
- Sprinkle shrimp with 1/4 teaspoon of salt and grill for about 2 to 3 minutes per side.