Ingredients

1/4 cup OliveOil

2 Limes [juice of]

1 teaspoon Cumin

1/2 teaspoon Chili Powder

1 1/2 pounds Shrimp [peeled and deveined]

1 tablespoon Olive Oil

2 Bell Peppers [sliced thin]

1 Onion [sliced thin]

1/4 teaspoon Salt

1/8 teaspoon Pepper

2 Jalapenos [minced]

2 teaspoons Garlic [minced]

12 Corn Tortillas [for 4 people]

1/4 cup Cilantro [chopped]

1/4 cup Parmesan Cheese [freshly grated]

Preparation

  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. 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.

  5. Garnish with cilantro and cotija [or parmesan]cheese, if desired.