GRILLED SHRIMP FAJITAS

Grilled Shrimp Fajitas image

Surprise your family with sizzling, restaurant-quality fajitas! A spicy marinade fabulously flavors shrimp.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon lime juice
1 tablespoon olive or vegetable oil
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 medium cloves garlic, crushed
Pinch ground red pepper (cayenne)
2 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
2 medium red bell peppers, cut into strips (about 2 cups)
1 medium red onion, sliced (about 2 cups)
Olive oil cooking spray
6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 1/2 cups refrigerated guacamole (from 14-oz package)

Steps:

Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.
Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.
Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.
On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.

Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 175 mg, Fat 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 4 g, TransFat 1 g