Recipe for Fajita Shrimp Kabobs


    Fajita Shrimp Kabobs

    2 teaspoons lime juice
    2 teaspoons vegetable oil
    1 teaspoon minced fresh cilantro
    3/4 teaspoon ground cumin
    1/8 teaspoon salt
    1/8 teaspoon Tabasco sauce
    1 1/4 pounds large shrimp, peeled and deveined
    1 large yellow or red pepper, cored, seeded
        and cut into 1-inch squares
    8 small (6- to 7-inch) flour tortillas, warmed
    Cilantro sprigs, for garnish
    1 large tomato, seeded and diced

    Combine the lime juice, oil, minced cilantro, cumin, salt and Tabasco, in a large bowl. Add the peeled shrimp and mix well; set aside.

    Adjust the oven rack so it is 4 to 5 inches from the broiler element and preheat the broiler. Alternate the shrimp and pepper squares on eight 6 to 8 inch skewers. Place the skewers on a lightly oiled broiler pan and brush the remaining marinade over. Broil until the shrimp are pink and cooked through, turning once, about 2 1/2 minutes per side.

    Serve with warm tortillas, cilantro sprigs and diced tomato if desired.