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.
