Limed Shrimp in Tortillas

 

by: Bobby McDonald

 

Editor's note: On a recent trip to Lubbock, I ate the following delicious entre and was so impressed that I asked for the recipe. It's great and relatively easy to prepare!

 

 

Limed Shrimp in Tortillas

 

1 pound of peeled and deveined, fresh shrimp
1/4 cup of freshly squeezed lime juice
2 tablepoons of chicken broth
1 tablespoon olive oil
1 teaspoon of powdered garlic
1 teaspoon of freshly chopped cilantro
salt and pepper to taste
8 flour tortillas
1 small red onion
1 small bell pepper (half of a red and half of green adds more color)
2 teaspoons olive oil

Arrange shrimp in a ziplock bag and add the lime juice, chicken broth,
1 teaspoon of olive oil, powdered garlic, cilantro, and salt and pepper. Close
the bag and rotate a number of times to thoroughly coat the shrimp. Place in
the refrigerator for 30 minutes or more, rotating several times to make
sure the shrimp are coated.

Heat the tortillas according to package directions and place in a warmer.

Add 2 teaspoons of olive oil to a frying pan and grill the onions and bell pepper,
over medium heat, for about 3 minutes, until tender. Remove the shrimp from
the marinade, discarding the marinade, and add your shrimp to the skillet.
Cook for 3 to 5 minutes, until shrimp are "pink."

Spoon the shrimp into the warm tortillas and serve with your favorite
toppings of grated cheese, salsa, diced tomatoes, guacamole, sour cream, etc.
Garnish with fresh lime wedges, if desired.

 

Hint: If you are in a hurry and don't want to grill onions and
bell peppers, add you favorite prepared slaw mixture to
the tortillas, after grilling the shrimp.

 

 

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