Mexican Shrimp

Ingredients

 * 1 pound medium Shrimp, peeled and deveined
 * 2 tablespoons olive oil, divided
 * 2 tablespoons fresh lime juice, divided
 * 1 garlic clove, pressed
 * 1/2 teaspoon salt, divided
 * 1/4 teaspoon freshly ground pepper, divided
 * 1/4 teaspoon cumin
 * 1/8 teaspoon chili powder
 * 2 medium onions, sliced
 * 2 bell peppers, seeded and sliced
 * 3 tablespoons chopped cilantro, divided
 * 8 flour tortillas
 * sour cream and salsa (optional)

Directions

 * 1) Heat oven to 350 degree F.
 * 2) In a large bowl, combine Shrimp, 1 tablespoon each oil and lime juice, garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, cumin, and chili powder. Stir to coat Shrimp.
 * 3) Heat remaining oil in a large nonstick skillet over medium-high heat and cook onions until translucent, 5 minutes.
 * 4) Add peppers, remaining salt and pepper, stirring frequently, 5 minutes more. Stir in 2 tablespoons cilantro.
 * 5) Transfer to an ovenproof bowl and keep warm in oven.
 * 6) Heat skillet over medium heat and add Shrimp. Saute until just cooked through, 3 to 5 minutes.
 * 7) Stir in remaining lime juice and cilantro. To serve, wrap each tortilla around vegetables and Shrimp.
 * 8) Serve with sour cream and salsa, if desired. Makes 4 to 6 servings.

Contributed by
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