80--- Take Me to the Caribbean Shrimp Fajitas

It snowed 8 inches the day I made these. Yes, it was April. I needed some sunshine that day. A jerk seasoning mix will run you around $6 at the grocery store. I made mine from the ingredients in my cupboard (and a couple from my mother-in-law's cupboard). It was fantastic! I hope these warm you up if spring is slow to enter your neck of the woods.

Take Me to the Caribbean Shrimp Fajitas

Serves 4

JERK SEASONING

1 Tbsp minced dried onion

2 tsp ground thyme

1 tsp dried parsley flakes

1 tsp ground allspice

1 tsp fresh ground black pepper (coarsely ground)

1 tsp paprika

2 tsp garlic powder

1/2 tsp crushed red pepper

1/4 tsp cayenne pepper

1/4 tsp ground cumin

1 tsp sea salt

1/4 tsp ground cinnamon

2 tsp granulated sugar

Combine all ingredients and set aside.

FAJITAS

8- 6" tortillas

1/2 lb (~40 large) shrimp, shelled and deveined, tails removed

2 red bell peppers, seeded and sliced

1 red onion, sliced

1 tsp olive oil

1 Tbsp water

1 cup Pineapple Jalapeno Salsa

1 avocado, sliced (optional)

Combine 3 Tbsp jerk seasoning with 1 Tbsp water in a medium bowl. Add shrimp and toss to coat. Place in refrigerator for 1 hour prior to cooking.

In a large nonstick skillet, heat 1 tsp olive oil over medium-high heat. Add onion and saute for ~2 minutes, until softened. Add red pepper strips and continue to heat for 3-4 minutes. Add coated shrimp and seasoning mixture from bowl. Cover and cook for 8-10 minutes, stirring frequently.

Place 1/4 cup shrimp mixture into each tortilla and top with Pineapple Jalapeno Salsa and avocado, if desired.

Nutrition Info per 2 fajitas: 446 calories, 8 g fat, 18 g protein, 60 g carbohydrates, 7 g fiber