1 lb. medium or large fresh shrimp, shelled and de-veined (approx. 1 1/4 lbs. as purchased)
1 large red or yellow onion, sliced
1 large red or yellow pepper sliced into strips
1 large green pepper, sliced into strips
2 large cloves garlic, pressed
cooking spray – optional
1/3 cup S&W or other brand mesquite marinade
1/2 teaspoon cumin
2 to 3 dashes chili powder, or to taste
1/4 wedge of fresh lime
4 to 6 fat free or low fat flour tortillas (Choose a brand made without lard or hydrogenated vegetable oil.)
1. Mix mesquite marinade with cumin, chili powder, and garlic in large bowl. Add shrimp and mix well with marinade. Allow shrimp to marinade for 30 minutes to 1 hour.
2. Lightly spray a large non-stick or stick-resistant skillet with cooking spray and preheat on medium-high for 3 to 4 minutes. When pan is hot, add onions and peppers to skillet and stir-fry 5 to 8 minutes until onions begin to turn opaque.
3. Reduce heat to medium, add shrimp with marinade to skillet and stir-fry all ingredients together until shrimp are pink and firm and vegetables are tender, 3 – 5 minutes.
4. Remove skillet from heat, squeeze with fresh lime and serve with warm flour tortillas.
2 cups fresh tomatoes diced
1 cup green tomato, diced
1/2 cup green or red bell pepper, diced
1 small yellow or purple onion, diced
2 tablespoons fresh cilantro, chopped
2 cloves garlic, minced or pressed
1 tablespoon jalapeno pepper, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 teaspoon sugar
Combine all ingredients together in a bowl. Serve salsa at room temperature or chilled.