Ingredients Jump to Instructions ↓

  1. 12 large (16 to 20 count) shrimp, peeled and deveined, about 1 large red bell pepper, stemmed, seeded and chopped into 20 pieces

  2. 1 large sweet onion, quartered and each quarter cut into half pieces separated

  3. 12 sea scallops, about 3/4 lb.

  4. 1 large green bell pepper, stemmed, seeded and cut into 20 squares

  5. 1/2 tsp. lime zest

  6. 1/4 cup fresh lime juice

  7. 2 Tbsp. vegetable oil

  8. 2 tsp. honey

  9. 1 clove garlic, minced

  10. 1/4 tsp. pepper

  11. 1/8 tsp. salt

  12. 8 (7 to 9-inch) flour tortillas, warmed

  13. Red and Green Salsa:

  14. 2 firm-ripe avocados, peeled, seeded and chopped

  15. 2 tsp. lime juice

  16. 1-1/2 cups prepared salsa

Instructions Jump to Ingredients ↑

  1. On four 12-inch skewers, alternately thread the shrimp, red pepper and half the onion, running the skewer through each shrimp twice.

  2. Thread the scallops, green pepper and remaining onions onto 4 more skewers.

  3. Place skewers on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the shrimp and scallop skewers to marinate, turning occasionally for 15 to 20 minutes.

  4. Make salsa: Toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or make in advance (can be refrigerated up to 24 hours).

  5. Coat a grill rack with cooking spray. Place kebobs on grill rack 4 to 6 inches from medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill.

  6. To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add red and green salsa to taste. Roll up tortilla to enclose the filling. Serve shrimp fajitas with refried beans or Mexican rice , if desired.


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