Shrimp Fajitas

INGREDIENTS

1/4 c. extra-virgin olive oil

Juice of 2 limes

1 tsp. ground cumin

1/2 tsp. chili powder

1 1/2 lb. shrimp, peeled and deveined

1 tbsp. vegetable oil

2 bell peppers, thinly sliced

1/2 onion, thinly sliced

kosher salt

Freshly ground black pepper

1 jalapeño, minced

2 cloves garlic, minced

Corn tortillas, for serving

Chopped cilantro, for garnish

Crumbled cotija, for garnish

GE

DIRECTIONS

1. In a medium bowl, whisk together olive oil, lime juice, cumin, and chili powder. Reserving about 1/4 cup marinade, pour the rest into a resealable plastic bag with the shrimp. Marinate shrimp for 15 minutes.
2. In a large skillet over medium high heat, heat vegetable oil. Add bell peppers and onions and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Stir in jalapeño and garlic and cook for another minute. Remove vegetable mixture from skillet.
3. Shake off excess marinade from shrimp and add to hot skillet in a single layer. Season with salt and pepper and cook until pink on both sides, 1 to 2 minutes per side. Add reserved marinade and let simmer for about 1 minute. Remove from heat.
4. Serve shrimp warm with vegetable mixture over corn tortillas.
5. Garnish with cilantro and cotija cheese, if desired.