Thursday, August 25, 2016

Spicy Shrimp Fajitas and Watermelon Salad with Feta and Basil



Super easy. Great for summer nights.

Spicy Shrimp Fajitas

4 servings

8 small Soft Flour Fajitas
1 pound medium shrimp, peeled and deveined
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 cup diced fresh mango
1/2 cup diced red onion
1/2 cup fresh cilantro, coarsely chopped
1 tablespoon Sriracha sauce (to taste…I used less)
1/2 cup Ranch dressing
Fresh lime wedges, as needed

1. In a small mixing bowl, combine the ranch dressing and Sriracha. Refrigerate until serving.
2. In a separate mixing bowl, combine shrimp, salt, black pepper red pepper flakes, and lime juice. Toss to combine.
3. Heat a non-stick saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.  Cut shrimp in bite-size pieces before assembling tacos.

To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

Watermelon Salad with Feta and Basil

4 servings

6 cups watermelon cut in 1-inch cubes
½ c shredded basil leaves
salt and coarsely ground pepper
4 oz. cubed feta cheese

lime juice

Arrange on plates. Sprinkle with lime juice.