Name: Shrimp Fajitas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings (8 fajitas)
Ingredients: 1 tablespoon chili powder; 1 teaspoon sugar; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 yellow bell peppers, quartered; 1 red bell pepper, quartered; 1 yellow onion, cut into thick rounds; 1 bunch scallions, trimmed; 2 tablespoons olive oil; 1 pound peeled and deveined large shrimp, tails removed; 8 small flour tortillas, warmed; For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges

Directions

Preheat a grill to medium-high heat.
In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
Use a pastry brush to coat both sides of the peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove to a cutting board. Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side. Coarsely chop the vegetables and shrimp.
Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.

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Shrimp Fajitas

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