Cervantes Fiesta Shrimp Fajitas

You'll Need:

Ingredients

1 pound medium sized shrimp (about 35 total), shelled and deveined with tails removed
1 clove garlic, finely minced
1/4 cup fresh lime juice
1 tablespoon canola oil
1 each large green, red, and yellow bell peppers stemmed, seeded and thinly sliced
1 large yellow onion, thinly sliced into ½ rings
½ cup shredded Mexican Blend or Cheddar Cheese
1 jar Cervantes Jalapeño Salsa (mild, medium, or hot)
6 Home-style Flour Tortillas
6 oz Sour Cream (optional)

Directions

In a medium size bowl, stir together shrimp, garlic, and lime juice.  Let stand at room temperature for 10 minutes.  Meanwhile, wrap tortillas in foil and place in a 350 degree oven until hot (about 15 minutes).  Heat canola oil in a wide nonstick frying pan over medium high heat.  Add bell peppers and onion.  Cook veggies, stirring occasionally, until vegetables are tender (about 10 minutes).  Remove veggies and keep warm.  Add shrimp mixture and 1 Cup Cervantes Jalapeno Salsa to pan, increase heat to high, and cook.  Stir often until shrimp are opaque in the center.  Add veggies to shrimp mixture in pan.  Spoon shrimp & veggie mixture into tortillas, top with sour cream (optional) and roll up.  Serve with remaining Cervantes Jalapeño Salsa.

Serves: 4-6 people