Asa's Fabulous Fajitas

Now that we've covered my pico de gallo, I suppose I can share my shrimp fajita filling recipe. It's very simple and involves almost no cooking when using fully cooked shrimp. Just make the pico de gallo, and marinate your shrimp, throw it in the skillet to cook through and you're golden! I won't lie, all the chopping can make for a bit of prep, but it's great to make ahead and then heat up for a quick meal. The marinade can also be used for chicken or beef fajitas, or anything you want; it will give a nice mouthful of flavor to any Mexican dish. I usually serve these fajitas with some sour cream, the pico de gallo, and a little shredded cheddar cheese. The pico really makes this dish and the flavors go a long way. I usually serve it with spanish rice or wild grain rice on the side too. So here it is, comer feliz!

Shrimp Fajita Marinade
Filling for about 6 fajitas

• 1/4 cup lime juice (or lemon)
• 2 tbsp extra virgin olive oil
• 2 tbsp soy sauce
• 1/4 cup cilantro, finely chopped
• 2-3 cloves garlic, minced
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
• salt and pepper to taste
• 1 lb large fully cooked shrimp, peeled and tails removed

1. Blend liquids together well. Add remaining ingredients, mix well. Transfer mixture to a large Ziploc bag or container, add shrimp and shake well to coat.
2. Marinate in the refrigerator for several hours or overnight.
3. Heat shrimp and a few tablespoons of the marinade in a skillet over med-high heat until heated through and shrimp start to shrink. (Careful not to overcook them as they will become very small and tough.)
4. Serve on warm tortillas, with pico de gallo, sour cream, cheese, and rice. Oh, and don't forget the margaritas!

Photos by The Chocolate Cookie